Milbenkäse is a type of cheese produced exclusively in the Sachsen-Anhalt village of Würchwitz. It has been produced since the Middle Ages and is distinct in that it uses mites in its production. Yes… mites. I summon thee Wikipedia!

[Milbenkäse] is placed in a wooden box containing rye flour and inhabited by Tyroglyphus casei cheese mites for at least three months. The digestive juices of the mites diffuse into the cheese and cause fermentation; the flour is added because the mites would otherwise simply eat the whole cheese instead of just nibbling away at the crust as is desired. After one month, the cheese rind turns yellow, after three months reddish-brown. Some producers, however, allow the cheese to ripen for up to one year, until it has turned black. The taste is said to be similar to that of Harzer cheese, but with a bitter note (increasing with age) and with a distinctive zesty aftertaste. Mites clinging to the cheese rind are also consumed.

Originally read here.