All caves with natural rinds have cheese mites. It just happens. Here's what you can do to manage:
- Break up the lifecycle of the mites by either removing them manually by brushing with a brush , vacuuming cheeses, or brushing with your hand. Fewer adult mites mean fewer eggs means less mites overall. Vacuuming works well to remove populations.
- Make it harder for mites to gain a foothold. You do this by positioning cheese on its side. (mites like the flat surfaces of cylinders, the top and bottom)
- Make the mites fall off. Do this again by putting the cheese on its side and by rotating the cheese. Make it harder for the infestation to grow.
- Prevent cross-contamination by rotating cheese positions. I'm talking about moving the lower ones higher, and removing mites in between.
- Use open aging spaces with air circulation on all sides of the cheese. Using wooden boards and letting the cheese sit, for example, makes a lovely home for mites.
And as a last resort, you can use both friendly means, like using diatomaceous earth to dessicate them, or chemical means.
If you get rid of all the cheese, and disinfect the cave, they will be back. Mite management really is management, not elimination, and more about keeping the numbers down constantly.