Abstract
Life history data show that Acarus siro L. reared under warehouse conditions of 11–13°C and 85–88% r.h. can develop on cheddar cheese of any age with approximately the same egg production, size, survival, and rate of development. The highest mortality occurred when mites, especially the larvae, became trapped in the oily exudates of cheese. The mites could increase in numbers on cheddar cheese contaminated with the mould Penicillium verrucosum and on a sterilized culture of this mould though not as successfully as on uninfected cheddar.
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