Bushra Griffith
Maytag Blue Cheese is a handcrafted American blue cheese produced on the Maytag Dairy Farms outside Newton, Iowa. It is made from Holstein milk sourced from local Iowa farms. The cheese is known for its creamy, buttery texture and slightly salty tang. As for whether it is made with pasteurized milk, there are conflicting claims. Some sources state that the cheese is made from raw milk and aged longer than pasteurized blue cheeses, while others claim that it is safe for pregnant women to consume because the milk is pasteurized.
| Characteristics | Values |
|---|---|
| Pasteurized milk used | No |
| Milk source | Holstein cattle |
| Production location | Maytag Dairy Farms, outside Newton, Iowa |
| Production start year | 1941 |
| Production start personnel | Frederick Louis Maytag II and Robert Maytag |
| Milk temperature during production | 80-100°F (27-38°C) |
| Rennet quantity per 100 pounds of milk | 3-4 ounces |
| Setting temperature range | 85-92°F (32-33°C) |
| Aging period | 6 months |
| Texture | Dense and crumbly |
| Flavor | Semi-sharp, tangy, and lemony |
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What You'll Learn
Maytag Blue Cheese is made from raw milk, not pasteurized milk
Maytag Blue Cheese has a rich history that dates back to 1941 when production of the cheese was started by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company. The milk for the cheese initially came from a herd of Holstein cattle established by Elmer Henry Maytag, a son of the Maytag founder. The farm is located just outside Newton, Iowa, and has survived without advertising or a sales staff.
The process used to make Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. They discovered that using a higher temperature range of 90 to 92 degrees Fahrenheit (32 to 33 degrees Celsius) and adding 4 ounces of rennet per 100 pounds of milk resulted in a faster cheese-making process. The cheese is then aged in specially designed caves where it is exposed to high humidity and cool temperatures, resulting in a consistent product with a uniform color, flavor, and texture.
Despite not being pasteurized, Maytag Blue Cheese is considered safe to consume due to the lengthy aging process. US law does not require cheese to be pasteurized if it is aged for a longer period. This extended aging gives Maytag Blue Cheese its distinctive dense, crumbly texture and semi-sharp flavor. It is described as having a slightly salty tang and a tangy flavor with a lemony finish.
Maytag Blue Cheese is a true American original and a favorite among blue cheese lovers. It is handcrafted and produced in small batches to ensure the best quality. This cheese is versatile and can be enjoyed crumbled into salads, on crackers, or melted on a burger, paired with a glass of ale or lager.
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The cheese is aged longer than pasteurized blue cheeses
Maytag Blue Cheese is made from raw milk and is aged longer than pasteurized blue cheeses. This is because US law does not require cheese to be pasteurized if it is aged for longer. The cheese is handcrafted and aged in specially designed caves, where it is exposed to high humidity and cool temperatures. This process allows the cheese to develop its distinctive dense, crumbly texture and semi-sharp flavour.
Maytag Blue Cheese is produced on the Maytag Dairy Farms, located just outside Newton, Iowa. The cheese was first made in 1941 by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company. The milk for the cheese initially came from a herd of Holstein cattle established by Elmer Henry Maytag, a son of the Maytag founder.
The process used to make Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. They found that using a higher temperature range of 90 to 92 °F (32 to 33 °C) and adding 4 ounces of rennet per 100 pounds of milk sped up the cheese-making process. After the rounds of cheese are made by hand, they are aged for at least six months.
Maytag Blue Cheese is a creamy, buttery blue cheese with a slightly salty tang. Its pungent odour may not suit everyone's tastes. However, the cheese is a favourite among many, as it melts in the mouth with a slightly tangy, lemony finish. It is often crumbled into salads, sprinkled on crackers, or melted on burgers, pairing well with a glass of ale or lager.
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The milk comes from Holstein cattle
Maytag Blue Cheese is made from the milk of Holstein cattle. The cheese was first produced in 1941 by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company, on a farm called Maytag just outside Newton, Iowa. The milk for the cheese initially came from a herd of Holstein cattle established by Elmer Henry Maytag, a son of the Maytag founder.
Holstein cattle are a breed of dairy cow that originated in the Netherlands and are now commonly raised in the United States and other countries. They are known for their distinctive black and white or red and white markings and are valued for their high milk production. The Holstein breed has been developed over many years to optimize milk yield, and they are now one of the most common dairy breeds in the world.
The milk from Holstein cattle is particularly well-suited for cheese-making due to its high butterfat and protein content. This gives Maytag Blue Cheese its characteristic creamy, buttery texture and flavour. The cheese is handcrafted using traditional curing methods and is ripened for at least six months, during which time it develops a dense, crumbly texture and semi-sharp flavour.
While most blue cheese is made with pasteurized milk, Maytag Blue Cheese is made from raw milk and then aged for a longer period. According to US law, cheese does not need to be pasteurized if it is aged for a sufficient length of time. The longer aging process gives Maytag Blue Cheese its distinct flavour and texture and sets it apart from other blue cheeses.
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It is produced on the Maytag Dairy Farms
Maytag Blue Cheese is produced on the Maytag Dairy Farms, just outside Newton, Iowa. The cheese was first created in 1941 by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company, Frederick Louis Maytag I. The milk for the cheese initially came from a herd of Holstein cattle, established by Elmer Henry Maytag, a son of the Maytag founder.
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 method involved using 4 ounces of rennet per 100 pounds of milk and setting it in a higher temperature range of 90 to 92 °F (32 to 33 °C). This sped up the cheese-making process, reducing the time spent on setting, cutting, and dipping by almost half. After the cheese is dipped, it is allowed to cook in hot whey, and the draining time is reduced to 3–5 minutes.
Maytag Blue Cheese is handcrafted and cured using traditional methods. It is ripened for over six months in hillside caves, where it develops a dense, crumbly texture and a semi-sharp flavour. The final product has a creamy, buttery texture with a slightly salty tang. The cheese is then delivered in decorative silver foil and can be crumbled into salads, sprinkled on crackers, or melted on a burger.
Maytag Dairy Farms has survived without advertising or a sales staff, relying on the quality of its cheese to drive sales. In addition to their famous blue cheese, the farm also produces White Cheddar and Cheddar Cheese Spreads.
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The cheese is ripened over six months
The process of making Maytag Blue Cheese starts with milk from Holstein cattle, which is homogenized to separate the cream from the milk. The cream is then added back into the now skimmed milk, typically at a temperature of 80–100°F (27–38°C). This process allows for proper fat hydrolysis, which affects the flavour of the cheese. After this, the cheese enters a ripening period before rennet, a mixture of enzymes that coagulates milk into curds and whey, is added. The cheese is then aged in specially designed caves where it is exposed to high humidity and cool temperatures.
Maytag Blue Cheese is ripened over six months, during which time it develops its distinctive texture and flavour. The lengthy ripening process gives the cheese its dense, crumbly texture and semi-sharp flavour. Each bite of Maytag Blue Cheese melts in the mouth, releasing a slightly tangy flavour with a lemony finish. The pungent odour of the cheese may not be to everyone's taste, but for those who enjoy blue cheese, it is a delicious treat.
The process of ripening the cheese over six months also ensures that the final product has a uniform colour, flavour, and texture. This consistency in the product is a result of the careful craftsmanship that goes into making Maytag Blue Cheese. The cheesemakers take pride in their work, ensuring that only the best quality cheese reaches their consumers.
The unique flavour of Maytag Blue Cheese is a result of the combination of the local Iowa farms' fresh Holstein milk and the traditional curing methods used since 1941. The creamy, buttery blue cheese has a slightly salty tang that complements its dense, crumbly texture. The ripening process enhances the flavour and texture of the cheese, making it a favourite among blue cheese enthusiasts.
It is worth noting that Maytag Blue Cheese is made from raw, unpasteurized milk. While this may raise food safety concerns, the cheese is aged for a longer period, addressing any potential issues. The length of the aging process also contributes to the distinct flavour and texture of the cheese.
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Frequently asked questions
No, Maytag blue cheese is made from raw milk and then aged longer than pasteurized blue cheeses.
US law doesn't require cheese to be pasteurized if it is aged longer.
It is generally considered safe to consume Maytag blue cheese during pregnancy as the mold is safe and similar to penicillin. However, it is recommended to consult a healthcare professional for specific advice and guidance.
Maytag blue cheese is produced on the Maytag Dairy Farms just outside of Newton, Iowa.
