Maytag Blue Cheese is an American blue cheese made at the Maytag Dairy Farm near Newton, Iowa. Maytag Blue Cheese was first produced in 1941 by Frederick L Maytag II in conjunction with microbiologists at Iowa State University. Maytag Blue Cheese was the result of an attempt to re-create Roquefort cheese, the famous Bleu Cheese from France that had been enjoyed throughout Europe for centuries. Maytag Blue Cheese was originally made solely from the milk of the Maytag family's herd of award winning Holstein cattle. Today, Maytag family members remain owners and managers of the company while preserving their family's heritage of creating a high quality artisan product.
Maytag Blue Cheese is made in small batches from the milk of local cattle from dairy farms in Iowa. Penicillium Roqueforti spores are added to the completed product which gives Maytag Blue Cheese its distinctive green veining. Maytag Blue Cheese is then aged in caves located in the hills of the Maytag Dairy Farm, where it is exposed to cool temperatures with high levels of humidity. The result is an award winning artisanal cheese that is moist and creamy yet crumbly in texture that is slightly pungent with a lemony finish. Each wheel and wedge of Maytag Blue Cheese is hand-wrapped in decorative foil.
Maytag Blue Cheese is fantastic when crumbled into salads, but is exceptional when melted onto a burger and enjoyed with an ale or lager. Try it for yourself and you will see why Maytag Blue Cheese ranks as one of the world's best blue cheeses!