Patrick Oconnell
Maytag Blue Cheese is a premium blue cheese produced by Maytag Dairy Farms, located just outside Newton, Iowa. The cheese is handcrafted by expert cheesemakers using traditional curing methods and simple, high-quality ingredients, including fresh milk from local Holstein cattle. It is then cave-ripened and carefully aged to develop its signature flavour and texture. With a rich heritage dating back to the 1940s, Maytag Blue Cheese is known for its consistent quality and unique taste, making it a favourite among cheese connoisseurs. However, recent reviews suggest a change in taste, texture, and quality, sparking discussions among loyal customers.
| Characteristics | Values |
|---|---|
| Place of Production | Maytag Dairy Farms, Iowa |
| Year of Inception | 1941 |
| Type of Cheese | Blue Cheese |
| Curing Method | Traditional |
| Ripening Period | Over six months |
| Texture | Dense and crumbly |
| Flavor | Semi-sharp, tangy, lemony finish, salty |
| Rind | Bloomy |
| Veining | Blue |
| Wrapping | Blue and silver foil |
| Awards | Best Hard Blue Cheese at the 2005 World Cheese Awards |
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What You'll Learn
Maytag Blue Cheese: a high-end cheese?
Maytag Blue Cheese is a premium blue cheese produced on the Maytag Dairy Farms outside Newton, Iowa. The farm has been making this handcrafted cheese since 1941, using traditional curing methods. The cheese is made from fresh, sweet, local, farm-fresh milk from Holstein cattle, sourced from Iowa farms. Each wheel and wedge are handcrafted by expert cheesemakers using traditional methods, aged carefully in caves, and wrapped in signature silver and blue foil.
The process of making Maytag Blue Cheese involves curing the cheese in caves with high humidity and cool temperatures, resulting in a consistent product with a uniform colour, flavour, and texture. The final product is a creamy, buttery blue cheese with a slightly salty tang and a dense, crumbly texture. It has a bloomy rind and beautiful blue veining. The cheese pairs well with salads, crackers, or burgers and is also suitable for high-end recipes.
Maytag Blue Cheese has a rich heritage, with the family's passion for fine cheese infusing generations of cheesemakers at Maytag Dairy Farms. The farm has operated without advertising or a sales staff, relying on the quality of its cheese to build its reputation. This commitment to craftsmanship and tradition has positioned Maytag as one of the best in the business.
While Maytag Blue Cheese is considered a premium, award-winning cheese, some customers have noted inconsistencies in taste and quality over the years. In 2016, the farm faced a Listeria issue, which required recalling products and temporarily shutting down production. After resuming operations, some customers reported that the cheese tasted different from what they were used to, with changes in texture, dryness, and flavour. However, others have praised its perfect balance of tang, funk, and salty sweetness.
Overall, Maytag Blue Cheese is a high-end cheese known for its quality, unique flavour, and the dedication of its cheesemakers. While there may have been some variations in taste over the years, it remains a sought-after cheese for connoisseurs and enthusiasts.
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Maytag Dairy Farms: history and location
Maytag Dairy Farms is a manufacturer of blue cheese and other dairy products, located in Newton, Iowa, United States. The dairy farm was established in 1941 by Frederick Louis Maytag II and his brother Robert Maytag, grandsons of the founder of the Maytag appliance company, Frederick Louis Maytag I. The business dates back to 1919 when their father, Elmer Henry Maytag, purchased a single cow to provide milk for his family. Over time, he developed a small herd of Holstein-Friesian cows that supplied milk to his community and won several awards at livestock shows across the United States.
Upon Elmer Henry Maytag's death in 1940, his sons took over the farm, and Fred assumed his father's role as President of the Maytag Appliance Corporation. They pursued the idea of creating an American blue cheese made from cow's milk. In October 1941, the first wheels of Maytag Blue Cheese were formed, with milk from the Iowa Holsteins resulting in a cheese resembling European blue cheeses in flavor. The cheese was initially sold by paper catalog, and the farm has continued to operate without advertising or a sales staff.
In addition to their famous blue cheese, Maytag Dairy Farms also produces white cheddar, cheese spreads, and other dairy products. The cheese is made by hand in a small cheese plant constructed 80 years ago in E.H.’s milking barn. The cheese is then aged in specially designed caves, exposed to high humidity and cool temperatures, resulting in a consistent product with a uniform color, flavor, and texture.
Maytag Dairy Farms has been delivering farm-fresh flavors directly to homes across the country through mail order since the 1940s. The farm offers a variety of traditional cheeses, jams, jellies, crackers, and other charcuterie specialties. Visitors to the farm can take tours to see how the cheese is made and taste a range of different cheeses.
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The cheese-making process: traditional methods
Maytag Blue Cheese is produced on the Maytag Dairy Farms just outside of Newton, Iowa. The cheese is made by hand with milk from local dairy farms and is cave-ripened and aged within carefully monitored conditions to create a bloomy rind and blue veining.
The traditional cheese-making process involves several steps, which can be time-consuming and require experimentation. The basic steps are as follows:
Firstly, acidification. During this stage, a starter culture is added to milk, changing the lactose into lactic acid and thus altering the acidity level. This begins the process of turning milk from a liquid to a solid.
Secondly, coagulation. An enzyme called rennet is added to the milk to further encourage solidification. As the milk solidifies, it forms curds (the solid part) and whey (the liquid part).
Thirdly, the curds are cut into smaller pieces with a knife, a 'cheese harp', or a whisk. The size of these pieces will determine the amount of moisture retained in the final cheese; smaller pieces will result in a drier and more ageable cheese. The curds are then stirred in a vat, and may be cooked to further dry them out.
The next step is to separate the curds from the whey. This can be done by dumping the contents of the pot into a colander, allowing the curds to settle, and then pressing them together. Salt is then added, either directly to the curds or to the outside of the formed cheese.
The cheese is then shaped, either by hand or by being placed in a basket or mould. Weights or a machine are used to press the cheese and expel any remaining liquid.
Finally, the cheese is left to ripen. The affineur closely monitors the temperature and humidity of the room or cave where the cheese is stored, ensuring that the cheese develops the desired flavour and texture. The amount of time a cheese is left to ripen depends on the type of cheese and the cheesemaker's desired outcome.
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Listeria problem: impact on quality
Maytag Blue Cheese is a premium, award-winning cheese produced on the Maytag Dairy Farms near Newton, Iowa. It is made by hand from local, farm-fresh milk and aged in specially designed caves.
In 2016, Maytag Dairy Farms experienced a significant issue with Listeria contamination, which resulted in several recalls and a temporary shutdown of production. Listeria, or Listeria monocytogenes, is a dangerous bacterium that can cause severe illness and even death, particularly in vulnerable populations such as pregnant women, older adults, and those with weakened immune systems. It is a foodborne pathogen that can survive refrigeration and freezing, making it challenging to control.
The presence of Listeria in Maytag Blue Cheese likely originated from the ingredients, specifically raw milk, or the processing environment, including equipment, personnel, or cross-contamination. This contamination may have occurred despite the cheese being made with pasteurized milk, as milk and dairy products can become contaminated due to inadequate hygiene practices and sanitation deficiencies during processing. Proper pasteurization of milk is crucial in killing Listeria monocytogenes, but post-process contamination can still occur.
The impact of the Listeria problem on the quality of Maytag Blue Cheese was significant. The necessary recall and shutdown of production disrupted the natural environment and processes of the dairy farm, potentially affecting the cheese's distinctive flavour and texture. This disruption may have contributed to the perception of some consumers that the cheese's quality had declined after the incident.
To prevent future outbreaks, Maytag Dairy Farms likely implemented enhanced sanitation and hygiene protocols, adhering to pasteurization protocols and ensuring strict adherence to food safety practices. These measures are essential to maintaining the quality and safety of their cheese products, particularly for vulnerable consumers.
The Listeria issue highlighted the importance of stringent food safety practices in the cheese industry, especially for soft cheeses, which are more susceptible to Listeria contamination. By addressing this problem, Maytag Dairy Farms could restore consumer trust and ensure the consistent high quality of their premium Maytag Blue Cheese.
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Customer reviews: mixed experiences
Customer reviews of Maytag Blue cheese are mixed. Some customers have expressed disappointment with the quality of the cheese in recent years, noting that it has tasted "off" and lacked the sweetness and deep blue cheese flavour they were used to. Others have praised the cheese for its perfect balance of tang, funk, and salty sweetness.
One customer, a self-described blue cheese enthusiast, shared their experience of purchasing Maytag Blue cheese on three separate occasions over a five-month period. On each occasion, the cheese was described as dry, crumbly, and lacking the distinctive flavour of blue cheese. This customer suspected that their first purchase may have been mislabelled, but subsequent purchases from different stores also fell short of their expectations.
Another customer, who had previously enjoyed Maytag Blue cheese for decades, shared a similar sentiment. They described the cheese as tasting "wrong" and noted that it lacked the sweetness and depth of flavour that had made it their favourite blue cheese for many years. This customer's experience occurred after Maytag resumed production following a shutdown due to a Listeria issue in 2016. The customer speculated that the deep cleaning and changes implemented after the recall may have impacted the quality of the cheese.
On the other hand, some customers have continued to enjoy Maytag Blue cheese. One customer reported that after trying the Heritage Maytag Blue, they found it to taste like the original, iconic Maytag Blue cheese they had been missing. They highly recommended it to anyone who had been disappointed with the recent changes in taste. This positive review prompted other customers to give the Heritage version a try, and some reported similar satisfaction with finding the classic taste they had been seeking.
Maytag Blue cheese is handcrafted by expert cheesemakers using traditional methods and carefully monitored conditions. It is aged in caves to develop its distinctive flavour and texture. The cheese has a rich heritage, with the Maytag family's passion for fine European cheeses dating back to the 1940s. While there may have been some inconsistencies in customer experiences, Maytag Blue cheese remains a sought-after gourmet product for many cheese enthusiasts.
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Frequently asked questions
Yes, Maytag Blue Cheese is considered a high-end cheese. It is handcrafted using traditional methods and aged carefully in caves. The cheese has a rich heritage, with the Maytag family's passion for fine European cheeses leading them to develop this cheese in the 1940s.
Maytag Blue Cheese is known for its perfect balance of tang, funk, and salty sweetness. It has a dense, crumbly texture and a semi-sharp, slightly tangy flavour with a lemony finish. The cheese is ripened for over six months, during which it develops its distinct texture and flavour profile.
Maytag Blue Cheese is available for purchase directly from Maytag Dairy Farms, which offers mail-order delivery across the country. It can also be found at select retailers, although availability may vary by location.
