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Probably in BOTH chemistry and physics.  Sadly, there is no Nobel Cheese Prize.   

https://books.google.com/books?id=j85NAAAAYAAJ&pg=PA424&lpg=PA424&dq=life+history+and+economy+of+cheese+mite&source=bl&ots=TOWtZSJmNp&sig=azo-psI59ULrkpw3ZlF9b11GmXk&hl=en&sa=X&ei=MRk_VYHuGtOWyATO74C4Aw&ved=0CC4Q6AEwBQ#v=onepage&q=life%20history%20and%20economy%20of%20cheese%20mite&f=false

https://cheeseunderground.blogspot.com/2014/04/on-location-fighting-cheese-mites-at.html



http://drinc.ucdavis.edu/research/cheese_mites.pdf

One of the first movies to be banned in England , it seems it was very popular , but cheese makers were worried about loss of cheese sales. 

YouTube video 

http://youtu.be/wR2DystgByQ

What a hoot!  There at the end I felt I was back on my 1990 Atari playing "Space Invaders" .  I could see why the cheese makers wouldn't take to kindly to it.  Interesting site that I'll look over so thanks.

Some insects, for example, can go for days without air. Ants, for example, really don't need much air at all to survive.

As for where the mites come from,

well, they come from you. They live on your skin, in your clothes, everywhere. They find the cheese and migrate to it.

One of the best ways to prevent cheese mites? gloves on your hands and nets on your hair, or at least be sure and wash up good before going after your cheeses.

My experience has also been, they don't seem to like cooler temps very well.

Alp do you find that cheeses washed with a brush and brine tend to not get mites ? Does the extra salt in the rind keep them away?

I am doing my first washed rind tomme and I like how it is going so far ,