Patrick Oconnell
Maytag Blue Cheese is a type of cow's milk cheese made in Iowa, USA. It is considered by some to be one of the finest blue cheeses in the world, with a unique flavour and texture. The cheese is produced on the Maytag Dairy Farms near Newton, Iowa, and has been handcrafted since 1941 using traditional curing methods. The distinctive flavour of Maytag Blue Cheese is a result of the use of cow's milk and the development of spicy Penicillium mould during the curing process. The cheese is ripened and aged for six months, developing a dense and crumbly texture with a semi-sharp, tangy flavour and a lemony finish. While it may not suit everyone's taste due to its pungent odour, Maytag Blue Cheese is often enjoyed crumbled into salads, sprinkled on crackers, or melted on burgers.
| Characteristics | Values |
|---|---|
| Texture | Dense, crumbly |
| Flavor | Semi-sharp, tangy, lemony finish, salty, sweet |
| Odor | Pungent |
| Pairing | Salads, crackers, burgers, ale, lager |
| Recipe ideas | Quiche, salad with steak, sautéed mushrooms, spring greens, balsamic vinaigrette, truffle macaroni and cheese |
| Best served | Crumbled |
| Storage | Lasts for six months if stored as directed |
| Awards | Best Hard Blue Cheese at the 2005 World Cheese Awards |
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What You'll Learn
Maytag Dairy Farms' production process
Maytag Dairy Farms has been producing its world-famous blue cheese since 1941. The production process for Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. The process begins with homogenizing the milk, which was a new technique at the time, using cow's milk instead of the traditional sheep's milk used in European blue cheeses like Roquefort.
The milk for the cheese initially came from a herd of Holstein cattle established by Elmer Henry Maytag, the son of the founder of the Maytag appliance company. Today, the milk comes from local dairy farms. The cheese is made in small batches, with cheesemakers adding spores to each wheel to create its distinctive green veining. The four-pound, rindless wheel is then cave-ripened and aged for six months, during which time it becomes creamier and tangier.
After the milk is homogenized, it is allowed to set, cut, and dip. The dipping process involves cooking the cheese in hot whey, and the draining time has been reduced from 20-30 minutes to just 3-5 minutes thanks to optimizations made by Lane and Hammer. Penicillium is then added to the finished product, creating the characteristic green veins.
The rounds of cheese are then made by hand and aged in specially designed caves, where they are exposed to high humidity and cool temperatures. This aging process is crucial to the development of the cheese's unique flavour and texture. As of 2017, the cheese continued to be made by hand, with the same attention to detail and expertise that has made Maytag Blue Cheese a world-renowned product.
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Taste and texture
Maytag blue cheese is a type of cow's milk cheese made near Newton, Iowa. It is considered by some to be one of the finest blue cheeses in the world, with a unique flavour and texture.
The process of making Maytag blue cheese begins with homogenizing the milk. The cream is separated from the milk, homogenized, and then added back to the now skimmed milk at a specific temperature and pressure. This allows for proper fat hydrolysis, which affects the flavour of the cheese. There is then a ripening period before adding rennet, a mixture of enzymes that coagulates the milk into curds and whey. The curds are then packed into cheese wheels and stored in special caves for a six-month ageing process. This lengthy process results in a consistent product with a uniform colour, flavour, and texture.
Maytag blue cheese has a dense and crumbly texture, with a semi-sharp flavour. It melts in the mouth, releasing a slightly tangy flavour with a lemony finish. The cheese has a pungent odour, which may not suit everyone's tastes. The spicy Penicillium mould that develops during the curing process gives the cheese a rich and creamy flavour.
The unique flavour and texture of Maytag blue cheese make it a versatile ingredient in various dishes. It can be crumbled into salads, melted on burgers, or enjoyed with crackers. It is also used in recipes such as quiches, croissants, bread buns, and biscuits. Maytag blue cheese can be substituted for other blue cheeses like Roquefort, Gorgonzola, or Stilton in recipes.
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Pairing suggestions
Maytag Blue cheese is a type of cow's milk cheese made near Newton, Iowa. It is considered one of the finest blue cheeses, with a rich and creamy flavour. The cheese is ripened over six months, developing a dense and crumbly texture with a semi-sharp, tangy flavour and a lemony finish.
Maytag Blue cheese is a versatile cheese that can be enjoyed in many ways. Its strong flavour makes it a great addition to salads, where it can be crumbled on top of greens, mushrooms, and steak for a savoury kick. It can also be used as a filling for bread, biscuits, or croissants, or as an ingredient in quiches and tarts. For a simple snack, it can be enjoyed on crackers or melted on a burger.
For those who enjoy a tipple, Maytag Blue pairs well with a glass of ale or lager. It can also be used in cooking, such as in a recipe for truffle macaroni and cheese or a steak roll with blue cheese. Its strong flavour means a little goes a long way, so it is perfect for adding depth to dishes without using too much.
Maytag Blue is also a great substitute for other blue cheeses like Roquefort, Gorgonzola, or Stilton in recipes. Its creamy texture and tangy flavour will elevate any dish, making it a delicious and versatile ingredient.
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Recipe ideas
Maytag blue cheese is a type of cow's milk cheese made in Iowa, USA. It is known for its dense, crumbly texture and semi-sharp flavour, with a slightly tangy, lemony finish. The cheese is pungent and may not suit everyone's taste.
Salads
Maytag blue cheese can be crumbled over a variety of salads. Try combining it with spring greens, sautéed mushrooms, and a balsamic vinaigrette or Caesar dressing. For a more substantial salad, add some steak or chicken. Another option is to pair the cheese with heirloom tomatoes, thinly sliced sweet onions, and a vinaigrette.
Appetizers and Snacks
The cheese pairs well with crackers and bread. For a more indulgent treat, try making a cheese appetizer by baking it into puff pastry squares or circles, creating small tarts or cheese straws.
Main Courses
Maytag blue cheese can be used to make a rich and creamy truffle macaroni and cheese. It also works well as a filling for bread buns or croissants. For a savoury dish, combine the cheese with caramelized onions, walnuts, pears or apples, and bacon lardons, and use this mixture as a filling for tarts or quiches.
Burgers
The cheese can be melted on top of a burger, adding a tangy and creamy dimension to the classic dish.
Desserts
While less conventional, Maytag blue cheese can even be incorporated into dessert recipes. It can be baked into biscuits or used as a filling for sweet pastries.
Drinks
The cheese is often enjoyed with a glass of ale or lager, providing a contrast to the sharp and pungent flavour of the cheese.
These recipe ideas provide a range of options to showcase the unique flavour of Maytag blue cheese, from appetizers and salads to more indulgent main courses and desserts.
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History of the brand
Maytag Dairy Farms, the manufacturer of Maytag Blue Cheese, was established in 1941 by brothers Frederick Louis Maytag II and 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 would supply milk to his community. Elmer's cows won a number of blue ribbons at livestock shows across the United States, and the offspring from his herd began to attract buyers from around the world.
Upon Elmer's death in 1940, his sons took over the farm, and Frederick also assumed his father's role as President of the Maytag Appliance Corporation. The company pursued his idea of creating an American blue cheese made from cow's milk. Frederick collaborated with Iowa State University dairy researchers to pioneer the first American blue cheese to compete with classic European cheeses.
In 1938, Iowa State University developed a new process for making blue cheese from homogenized cow's milk instead of the traditional sheep's milk. The process for making Maytag Blue Cheese was discovered and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. The milk for the cheese initially came from Elmer's prize-winning herd of Holstein cattle.
Maytag Dairy Farms has been making handcrafted Maytag Blue Cheese since 1941 using traditional curing methods. The cheese is ripened over six months, during which it develops a dense, crumbly texture and a semi-sharp flavour. The cheesemakers ensure that only the best quality cheese reaches the consumers, so the blue cheese is not produced in huge quantities.
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Frequently asked questions
Maytag Blue Cheese is a semi-sharp, tangy cheese with a slightly sweet and lemony finish. Its flavour is complemented by a pungent odour.
Maytag Blue Cheese is made from cow's milk and Penicillium mold. The milk is homogenized and inoculated with a culture to promote the development of the mold.
The process of making Maytag Blue Cheese involves homogenizing the milk, separating the cream, and then adding it back to the skim milk. The milk is then curdled, and the curds are packed into cheese wheels. These wheels are stored in special caves for a six-month aging process.
Maytag Blue Cheese can be purchased directly from the Maytag Dairy Farm website or by calling their telephone number: 800-247-2458. It is also available at select grocery stores.
Maytag Blue Cheese is a versatile ingredient that can be used in salads, quiches, tarts, croissants, bread, biscuits, burgers, and more. It pairs well with ingredients like caramelized onions, walnuts, pears, apples, and bacon.
