Aging Maytag Blue Cheese: How Long Does It Take?

Maytag Blue Cheese is a semi-hard, blue-veined cheese with a distinctive green vein produced by Maytag Dairy Farms. The cheese is handcrafted and cave-aged in Newton, Iowa, and has been produced since 1941. Maytag Blue Cheese is ripened for six months, during which it develops a dense and crumbly texture and a semi-sharp flavour. The cheese is then wrapped in decorative silver foil and sold in wedges, wheels, and crumbles.

Maytag Dairy Farms' location and history

Maytag Dairy Farms is a manufacturer of blue cheese and other dairy products. It is based in Newton, Iowa, United States. The company was established in 1941 by Frederick Louis Maytag II and his brother Robert Maytag, the grandsons of the founder of the Maytag appliance company, Frederick Louis Maytag I.

The Maytag family's history with dairy farming dates back to 1919 when Frederick Louis Maytag I's son, Elmer Henry Maytag (also known as E.H. Maytag), purchased a single Holstein cow to provide milk for his children. Over time, E.H. expanded his herd of dairy cattle and began to supply milk to his community. He also competed in livestock shows across the United States, winning several ribbons for his high-quality cattle.

Upon E.H. Maytag's death in 1940, his sons Frederick and Robert took over the farm. Frederick, who was also the President of the Maytag Appliance Corporation, wanted to create an American blue cheese made from cow's milk. He collaborated with Iowa State University dairy researchers to develop the first American blue cheese that could compete with classic European cheeses. The cheese plant and caves were completed in 1941, and the first wheels of Maytag Blue Cheese were formed on October 11, 1941.

The milk for the cheese initially came from the Maytag family's herd of Holstein cattle, but the herd was later dispersed, and the company began sourcing milk from local dairy farmers. The cheese is still made by hand in a small cheese plant constructed in E.H.’s milking barn over 80 years ago. The cheese is then aged in caves located in the hills of Maytag Dairy Farm, where it is exposed to cool temperatures and high humidity levels.

Maytag Dairy Farms remained family-owned until 2019 when it was acquired by Midwest Growth Partners. In July 2022, it was purchased by AgCertain Industries, a food, agricultural, and bio-based product development company based in Ames, Iowa.

The process of making Maytag Blue Cheese

Maytag Blue Cheese has been handcrafted since 1941 using traditional curing methods. The process of making Maytag Blue Cheese is quite intricate and involves several steps to achieve its distinctive flavour, texture, and characteristic green veins.

Firstly, the milk used for the cheese is homogenized. The cream is separated from the milk, homogenized, and then added back into the now skimmed milk at a specific temperature and pressure to allow for proper fat hydrolysis, which affects the flavour of the cheese. This is a crucial step, as one of the challenges in creating blue cheese in the United States was the lengthy time required to develop the flavour.

Following this, there is a ripening period before adding rennet, a mixture of enzymes that coagulates the milk into curds and whey. The addition of rennet accelerates the cheese-making process, reducing the time spent on setting, cutting, and dipping. After the cheese is dipped and cooked in hot whey, it undergoes a shorter draining period compared to traditional methods.

Subsequently, Penicillium Roqueforti spores are added to the cheese, giving it its distinctive green veins. The cheese is then formed into rounds by hand. These rounds are then aged in specially designed caves located in the hills of Maytag Dairy Farm. During this ageing process, the cheese is exposed to cool temperatures and high humidity levels, contributing to its final texture and flavour.

The entire process, from homogenization to ageing, ensures that Maytag Blue Cheese has a uniform colour, flavour, and texture, resulting in a consistent, high-quality product.

How to store Maytag Blue Cheese

Maytag Blue Cheese is a type of blue cheese produced on the Maytag Dairy Farms, just outside of Newton, Iowa. The cheese was first produced in 1941 and is now sold in wedges, crumbles, and wheels.

Refrigerating

When refrigerating Maytag Blue Cheese, it is essential to store it in a moisture-proof container. The original foil wrapping can be kept, but it is recommended to place the cheese in a plastic bag to retain moisture and preserve its texture. Well-aged blue cheese will vary in colour from white to creamy yellow, and the veining will become more pronounced with exposure to air.

Freezing

Maytag Blue Cheese can be frozen for up to a year. It is best to cut the cheese into smaller segments before freezing to make it easier to thaw and serve. Remove the plastic seal, keeping the signature foil intact, and place the cheese in a moisture-proof, airtight plastic freezer bag. Ensure all excess air is expelled from the bag. For optimal flavour and texture, it is crucial to properly seal the cheese before freezing and during the thawing process. To thaw, remove the cheese from the freezer and let it sit at room temperature for 24-48 hours before serving.

Cave-Ageing

Maytag Blue Cheese is initially aged in specially designed caves located in the hills of Maytag Dairy Farm. The caves provide cool temperatures and high humidity, contributing to the cheese's moist and creamy yet crumbly texture.

By following these storage instructions, you can enjoy the award-winning flavour and texture of Maytag Blue Cheese for longer.

Maytag Blue Cheese's taste, texture, and aroma

Maytag Blue Cheese is a type of blue cheese produced on the Maytag Dairy Farms, just outside of Newton, Iowa. It is handcrafted and carefully cave-aged, wrapped in signature silver and blue foil. The process used to make Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer.

Taste

Maytag Blue Cheese has a rich, creamy flavour. It is made with milk from local dairy farms, which is first homogenized by separating the cream from the milk, homogenizing it, and then adding it back into the skim milk. This process allows for proper fat hydrolysis, which affects the flavour of the cheese. The cheese is then ripened and mixed with rennet, a mixture of enzymes that coagulates milk into curds and whey. The addition of Penicillium gives the cheese its characteristic green veins.

Texture

Maytag Blue Cheese has a uniform texture due to the specific cheese-making process developed by Lane and Hammer. Their method involves speeding up the cheese-making process after the addition of rennet, reducing the time spent setting, cutting, and dipping the cheese. The cheese is then cooked in hot whey and drained for a shorter period, resulting in a consistent texture.

Aroma

Maytag Blue Cheese is aged in specially designed caves with high humidity and cool temperatures, contributing to its unique aroma. The aging process, along with the cave's environmental conditions, imparts a distinct scent to the cheese.

Maytag Blue Cheese is an award-winning cheese, recognised as the Best Hard Blue Cheese at the 2005 World Cheese Awards. It is considered a gourmet product, often included in gift packs and tasting clubs.

Maytag Blue Cheese's awards and recognition

Maytag Blue Cheese has received numerous awards and recognition over the years. It is America's first blue cheese and is renowned for its unique flavour and artisanal quality.

Maytag Blue Cheese was first produced in 1941 by Frederick L Maytag II, in conjunction with microbiologists at Iowa State University. The cheese was the result of an attempt to recreate Roquefort cheese, the famous French blue cheese that had been enjoyed in Europe for centuries.

The process used to make Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. Their process produced cheese with a more uniform colour, flavour, and texture than previous methods, resulting in a consistent product.

Maytag Blue Cheese has been recognised with several awards, including:

• Best Hard Blue Cheese at the 2005 World Cheese Awards.
• Maytag Dairy Farms has been recognised for its Blue Ribbon Cheese Club, which offers a unique tasting experience with every shipment.
• Maytag Blue Cheese is also featured in the Maytag Dairy Farms Winter Catalog, showcasing the finest cheeses and accompaniments.

Maytag Blue Cheese is crafted by expert cheesemakers, cave-ripened, and aged within carefully monitored conditions to create a bloomy rind and beautiful blue veining. Each wheel is wrapped in signature blue and silver foil, adding a touch of elegance to this award-winning cheese.

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