The Origin Story Of Maytag Blue Cheese

Maytag Blue Cheese is produced on the Maytag Dairy Farms, just outside Newton, Iowa. The cheese-making process was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. The cheese is handcrafted using milk from local dairy farms and has been produced since 1941. The milk is homogenized, and the cream is separated from the milk, then added back into the skim milk. This allows for proper fat hydrolysis, which affects the flavour of the cheese. The cheese is then left to ripen for six months, during which it develops a dense, crumbly texture and semi-sharp flavour.

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Maytag Dairy Farms

Maytag Blue Cheese is produced by hand using traditional curing methods. Even today, the cheese is not produced in huge quantities, as the cheesemakers want to ensure that only the best-quality cheese reaches the consumers. The process of making the cheese begins with homogenizing the milk—the cream is separated from the milk, homogenized, and then added back into the now skimmed milk. This allows for proper fat hydrolysis, which affects the flavour of the cheese. There is then a ripening period before rennet (a mixture of enzymes that coagulates milk into curds and whey) is added to the cheese.

Maytag Blue Cheese is ripened over six months, during which it develops a dense, crumbly texture and semi-sharp flavour. The cheese has a slightly tangy flavour with a lemony finish and a pungent odour. It is often delivered in decorative silver foil and can be crumbled into salads, added to crackers, or melted onto a burger. The farm also produces other cheeses, including white cheddar and cheddar cheese spreads.

In recent years, some customers have noticed a change in the taste and texture of Maytag Blue Cheese, speculating that it may be due to a switch from unpasteurized to pasteurized milk. In response, the company has stated that they prioritize food safety while still striving to deliver the classic flavour and texture of their cheese.

Handcrafted cheese

Maytag Blue Cheese is a handcrafted cheese produced by the Maytag Dairy Farms, located just outside Newton, Iowa. The farm has been making this cheese since 1941, using traditional curing methods. The cheese is produced in small batches to ensure that only the best quality product reaches the consumers.

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 range. This step is crucial for proper fat hydrolysis, which impacts the flavour of the cheese. Before adding rennet, a mixture of enzymes that coagulates milk into curds and whey, the milk goes through a ripening period. The amount of rennet added and the temperature at which it is set can vary, resulting in different textures and flavours.

The milk for Maytag Blue Cheese initially came from a herd of Holstein cattle, established by Elmer Henry Maytag, a son of the Maytag founder. Over the years, the source of milk has shifted from unpasteurized to pasteurized milk to meet food safety standards and prevent contamination. This change in milk type has also altered the texture and taste of the cheese, as noted by some consumers.

Maytag Blue Cheese is ripened for six months, during which it develops a dense, crumbly texture and a semi-sharp flavour. The cheese has a slightly tangy flavour with a lemony finish and a pungent odour that may not appeal to everyone. It is often delivered in decorative silver foil and can be enjoyed crumbled into salads, sprinkled on crackers, or melted on a burger.

Milk from Holstein cattle

Maytag Blue Cheese is produced on the Maytag Dairy Farms, located just outside of Newton, Iowa. The cheese-making process begins with milk from local dairy farms, specifically from Holstein cattle. This milk is then homogenized, a process where the cream is separated from the milk, homogenized, and then added back into the now skimmed milk. This typically occurs at temperatures between 80 and 100 degrees Fahrenheit (27 and 38 degrees Celsius) and under a certain amount of pressure to ensure proper fat hydrolysis, which affects the flavour of the cheese.

The milk used to come from a herd of Holstein cattle, established by Elmer Henry Maytag, a son of the founder of the Maytag appliance company. Today, the milk is sourced from local dairy farms, which continue to use Holstein cattle to produce the milk for Maytag Blue Cheese. This cheese has been handcrafted since 1941, using traditional curing methods. Even now, the cheese is not produced in large quantities, as the cheesemakers prioritise quality over quantity.

The process of making Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Lane. The milk is homogenized and then allowed a ripening period before rennet, a mixture of enzymes that coagulates milk, is added. The amount of rennet added and the temperature at which it is set can affect the cheese-making process and the final product. After the milk is set, it is cut and dipped, and then cave-ripened and aged to create a bloomy rind and blue veining.

The final product is a cheese with a dense, crumbly texture and a semi-sharp, tangy flavour. The cheese melts in the mouth, leaving a slightly tangy, lemony finish. While Maytag Blue Cheese has a strong odour that may not suit everyone's tastes, it is a popular cheese that has won awards for its unique flavour and texture.

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Pasteurised milk

Maytag Blue Cheese is produced on the Maytag Dairy Farms, just outside Newton, Iowa. The cheese-making process begins with milk from local dairy farms, which is then homogenized – the cream is separated from the milk, homogenized, and then added back to the now skimmed milk. This process usually occurs at between 80 and 100 degrees Fahrenheit (27 and 38 degrees Celsius) and 2000 to 3500 pounds-force per square inch (14 to 24 MPa) of pressure. This step is crucial for the proper fat hydrolysis, which influences the flavour of the cheese.

The milk used for Maytag Blue Cheese originally came from a herd of Holstein cattle, established by Elmer Henry Maytag, a son of the founder of the Maytag appliance company. In recent years, however, the company has switched from using unpasteurized to pasteurized milk. This change was made to avoid listeria, a bacteria that caused the company to issue recalls and temporarily halt production in 2016.

The process of pasteurization involves heating milk to a specific temperature for a set period of time to destroy harmful bacteria. This process is essential for food safety, but it can also alter the taste and texture of the cheese. In the case of Maytag Blue Cheese, some customers have noticed a difference in the cheese's flavour and texture since the switch to pasteurized milk.

Despite this change, Maytag Blue Cheese remains a handcrafted, award-winning cheese. The cheese is ripened for over six months, during which it develops a dense, crumbly texture and a semi-sharp flavour. The final product has a slightly tangy flavour with a lemony finish and a pungent odour that may not suit everyone's tastes.

Cheese-making process

Maytag Blue cheese is produced on the Maytag Dairy Farms, located just outside Newton, Iowa. The cheese-making process involves several steps, and the final product is handcrafted and cave-ripened, with a bloomy rind and blue veining.

Firstly, the milk used for the cheese is homogenized. This involves separating the cream from the milk, homogenizing the cream, and then adding it back into the now skimmed milk. This process occurs at a specific temperature and pressure range to facilitate proper fat hydrolysis, which is essential for the desired flavour of the cheese.

Following this, the milk undergoes a ripening period before rennet is added. Rennet is a mixture of enzymes that coagulates the milk into curds and whey. The amount of rennet added and the temperature at which it is set can vary, with some recipes calling for higher temperatures and more rennet to speed up the cheese-making process.

After the cheese has set, it is then cut and dipped, which used to be a time-consuming process. However, Iowa State University microbiologists Clarence Lane and Bernard W. Lane, who developed and patented the process, made alterations that reduced the time required for these steps.

Finally, the cheese is ripened for six months, during which it develops its distinctive texture and flavour. The result is a dense, crumbly cheese with a semi-sharp, tangy flavour and a slightly pungent odour.

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