Maytag Blue Cheese: Handcrafted In Iowa Since 1941

Maytag Blue Cheese is an American blue cheese made from cow's milk. It was first created in 1941 by Frederick Louis Maytag II, son of the founder of the Maytag appliance manufacturing company, in collaboration with Iowa State University. The cheese is made by hand and then aged in specially designed caves. In this article, we will be exploring the history of Maytag Blue Cheese, the process of how it is made, and its unique flavour profile.

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Maytag Blue Cheese is made in Iowa

The cheese is made by hand, using milk from local dairy farms. It is then aged in specially designed caves where it is exposed to high humidity and cool temperatures. This process produces cheese with a more uniform colour, flavour and texture than previous processes, resulting in a consistent product.

Maytag Blue Cheese has been recognised for its quality, winning Best Hard Blue Cheese at the 2005 World Cheese Awards. In 2022, the Newton maker of Maytag Blue Cheese was purchased by Ames company AgCertain Industries, which plans to expand production and add jobs.

It is made by hand

Maytag Blue Cheese is made by hand. The cheese is made from cow's milk and is a uniquely American blue cheese. The process used to make Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. After the rounds of cheese are made by hand, they are aged in specially designed caves where they are exposed to high humidity and cool temperatures. This process produces cheese with a more uniform colour, flavour, and texture than previous processes, resulting in a consistent product.

It is aged in specially designed caves

Maytag Blue Cheese is made in Iowa, USA. The cheese is aged in specially designed caves, where it is exposed to high humidity and cool temperatures. This process results in a cheese with a more uniform colour, flavour and texture than previous processes, creating a consistent product. The first wheels of Maytag Blue Cheese were put into the aging cave in October 1941, when Frederick Louis Maytag II, son of the founder of the Maytag appliance manufacturing company, established the dairy.

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It is made with cow's milk

Maytag Blue Cheese is made in Iowa, USA. It was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer, who worked with Frederick Louis Maytag II, son of the founder of the Maytag appliance manufacturing company, to create a uniquely American blue cheese made from cow's milk. The first wheels of Maytag Blue Cheese went into the ageing cave in October 1941. The cheese is made by hand with milk from local dairy farms and then aged in specially designed caves where it is exposed to high humidity and cool temperatures. This process produces cheese with a more uniform colour, flavour and texture than previous processes, resulting in a consistent product.

It was created by two Iowa State University microbiologists

Maytag Blue Cheese is made in Iowa. The process used to make it was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. They created a uniquely American blue cheese made from cow's milk. The cheese is made by hand and then aged in specially designed caves where it is exposed to high humidity and cool temperatures. This process produces cheese with a more uniform colour, flavour and texture than previous processes, resulting in a consistent product.

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