What’s the name of that cheese that’s flavoured with the excrement of mites?
Mites (at least, I think they’re mites) are put into the cheese and eat it. Much of the cheese’s flavour comes from their excrement, which they leave behind as they eat.
Proof that you can get someone to eat anything on a dare.
Could it be Würchwitzer mite cheese? The site’s English is dodgy, but it says that spiders are responsible for the flavor of the various cheeses made this way. (Yes, there are more than one. I wonder what the German for asstastic is.)
Yow.
…and I thought head cheese was gross.
That sounds like the stuff, but the name isn’t familiar. I had an idea the most famous of this type of cheese came from Italy or France.
Is it perhaps the famous Italian maggot cheese, called formaggio marcio or casu marzu?
Actually, [url=“http://www.portlandmercury.com/2000-09-14/scientific.html”]I’m sure casu marzu is what you’re talking about*. I didn’t realize it was maggot crap. I thought it was just maggots. Heck, I’d give it a try.
And then there’s always Sardinian casu marzu, the flavor of which has been enhanced by maggots. (This alleged delicacy is apparently also known as casu mode and formaggio marcio.)
– Tammi Terrell
[url=“http://www.portlandmercury.com/2000-09-14/scientific.html”]Link fixed.](http://www.portlandmercury.com/2000-09-14/scientific.html)
Oh, for Christ’s sake. I’ll preview this time!!!
Sorry guys, still a little sleepy eyed.
I’m pretty sure maggots are not involved. The cheese I’m thinking of is full of mites (arachnids).
Psst! You need to remove the trailing quotation mark. 
Oh. I thought it was maggots, not maggot crap. Guess I’ll have to try it then.
:eek:
Just… :eek:
I’ll never be able to look at cheese again without thinking of this…
:: quease ::
Oh, lord. :smack: :smack: :smack: I give up. I just give up. That must be some kind of record, screwing up the html coding for a link three times in a row, while confidently proclaiming it to be fixed on the final try.
I’m officially not getting out of bed today.
Well, Derleth’s already pointed out the famous Wurschnitzer Milbenkäse, which comes from an area around Altenburg. (And, for what it’s worth, Ohio State’s Extension Service touches on the reliance of Altenburger Milbenkäse (or Spinnenkäse) on the infestation of these critters.)
Penetration of these acarid mites into the rind of a cheese is apparently essential to the “respiration” of the French and Belgian La mimolette (also known as Boule de Lille), though it seems that the perfect specimen lacks these arachnids in its core.
Take heart, pulykamell, you still beat the rest of us to the maggot-cheese.
– Tammi Terrell
It might be looking back.
How many eyes do mites have, anyway? How many mites in the cheese? How many eyes does that make?
[voice of Bobby Vee]
'Cause the mite, has a thousand eyes.
[/Bobby Vee] 
I’m pretty sure cheese mites are standard issue on Stilton - on the rind, I’m not sure if they actually live inside the cheese - although I suppose they would colonise any cut surface even then.