Kamil Perry
Maytag Blue Cheese is produced on the Maytag Dairy Farms, which was established in 1941 by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company. The dairy farm was sold to the Iowa equity firm Midwest Growth Partners in 2019, and in 2022, Ames company AgCertain Industries purchased Maytag Dairy Farms from Midwest Growth Partners.
| Characteristics | Values |
|---|---|
| Current Owner | AgCertain Industries |
| Previous Owner | Midwest Growth Partners |
| Founders | Frederick Louis Maytag II and Robert Maytag |
| Year Founded | 1941 |
| Location | Maytag Dairy Farms, Newton, Iowa |
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What You'll Learn
- Maytag Dairy Farms was purchased by AgCertain Industries in 2022
- The dairy was founded in 1941 by Frederick Louis Maytag II and Robert Maytag
- The Maytag family also founded the Maytag appliance company
- Maytag Blue Cheese is made from homogenized cow's milk
- The cheese-making process was developed by Iowa State University microbiologists
Maytag Dairy Farms was purchased by AgCertain Industries in 2022
Maytag Dairy Farms, the producer of the world-famous Maytag Blue Cheese, was purchased by AgCertain Industries in 2022. The Ames-based company, AgCertain Industries, is a food, agricultural, and bio-based product development, manufacturing, and marketing company.
AgCertain Industries acquired Maytag Dairy Farms from Midwest Growth Partners, a West Des Moines private equity firm. The acquisition was facilitated by Midwest Growth Partners, who are also shareholders in AgCertain Industries. The financial details of the transaction were not disclosed.
The purchase of Maytag Dairy Farms by AgCertain Industries marked a significant development for the iconic Iowa blue cheese maker. AgCertain CEO Daniel Oh expressed enthusiasm about the acquisition, highlighting the potential for expanded product sales and branding opportunities. He also emphasized the ability to leverage the talent of both organizations, leading to enhanced employment opportunities and a faster growth trajectory.
AgCertain Industries stated that they planned to expand production and create additional jobs at the Newton facility, with an expected addition of around 10 jobs to the existing workforce of approximately 30 employees. The company also intends to continue producing the renowned Maytag Blue Cheese at the Newton location, recognizing the expertise of the cheesemakers and the unique art and science behind the flavor profile of their products.
The acquisition of Maytag Dairy Farms by AgCertain Industries in 2022 represented a strategic move by the company to integrate two Iowa-based organizations with complementary expertise and markets. This integration aimed to accelerate the success and growth of both entities while expanding their product offerings and strengthening their position in the specialty food industry.
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The dairy was founded in 1941 by Frederick Louis Maytag II and Robert Maytag
Maytag Blue Cheese is produced on the Maytag Dairy Farms, which are located just outside Newton, Iowa. The dairy was founded in 1941 by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company, Frederick Louis Maytag I.
The Maytag Dairy Farms have a rich history in the cheese industry, with the production of Maytag Blue Cheese beginning in 1941. The cheese-making process was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. This process involves homogenizing the milk used for the cheese, separating the cream, and then adding it back into the skim milk at a specific temperature and pressure. This allows for proper fat hydrolysis, which is crucial for the flavour of the cheese.
The milk for the cheese initially came from a herd of Holstein cattle established by Elmer Henry Maytag, a son of the Maytag founder. Over the years, the dairy farm has faced challenges, such as a recall of its artisan cheese in 2016 due to listeria contamination, which halted production for over 10 months. However, the farm has survived without advertising or a sales staff, relying on the quality of its products.
In 2019, the Newton-based dairy was acquired by a West Des Moines private-equity fund, Midwest Growth Partners, with plans to expand production facilities and explore new products. In 2022, Midwest Growth Partners sold Maytag Dairy Farms to Ames company AgCertain Industries, with the intention of further expanding production and creating new employment opportunities. Despite the changes in ownership, Maytag Blue Cheese remains an iconic Iowa product, known for its distinctive flavour and quality.
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The Maytag family also founded the Maytag appliance company
Maytag Blue Cheese is produced on the Maytag Dairy Farms, which was established by the Maytag family. The Maytag family also founded the Maytag appliance company.
The Maytag Corporation, formerly based in Newton, Iowa, was started by Frederick Louis Maytag I. The company was known for manufacturing washers and dryers. In 2006, the Newton factory was sold to Whirlpool and subsequently closed down.
Frederick Louis Maytag I's grandsons, Frederick Louis Maytag II and Robert Maytag, founded the Maytag Dairy Farms in 1941. The dairy farm was established just outside of Newton, Iowa, and began producing Maytag Blue Cheese that same year. The milk for the cheese initially came from a herd of Holstein cattle established by Elmer Henry Maytag (also known as E.H. Maytag), a son of the Maytag Corporation founder.
Over the years, the dairy farm has changed ownership several times. For about 50 years, the company was under the leadership of Fritz Maytag and other family members. In 2019, Maytag Dairy Farms was sold to an Iowa equity firm, Midwest Growth Partners, which owned the company until 2022 when it was purchased by AgCertain Industries, an Ames company that produces specialty edible oils.
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Maytag Blue Cheese is made from homogenized cow's milk
Maytag Blue Cheese is a distinctive artisanal cheese produced on the Maytag Dairy Farms, just outside of Newton, Iowa. The cheese-making process was developed and patented by Iowa State University microbiologists Clarence Lane and Bernard W. Hammer. Maytag Blue Cheese is made from homogenized cow's milk, a process that was invented by the university in 1938.
The process of making Maytag Blue Cheese begins with homogenizing the milk. The cream is separated from the milk, homogenized, and then added back into the now skim milk, typically between 80 and 100 degrees Fahrenheit (27 and 38 degrees Celsius). This step is crucial for proper fat hydrolysis, which impacts the flavor of the cheese. After homogenization, the milk goes through a ripening period before rennet, a mixture of enzymes that coagulates milk into curds and whey, is added. The amount of rennet added and the temperature at which the cheese is set can vary depending on the desired results.
The milk used for Maytag Blue Cheese initially came from a herd of Holstein cattle established by Elmer Henry Maytag, a son of the founder of the Maytag appliance company, Frederick Louis Maytag I. In 1941, production of the cheese was started by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder. The cheese has been made by hand with milk from local dairy farms, resulting in a product with a uniform color, flavor, and texture.
Maytag Blue Cheese has won awards for its unique flavor and quality, including the Best Hard Blue Cheese at the 2005 World Cheese Awards. In recent years, Maytag Dairy Farms has faced some challenges, including a recall in 2016 due to possible contamination. However, the farm resumed operations and sales after addressing the issue. In 2022, the iconic Iowa blue cheese maker was purchased by AgCertain Industries, which plans to expand production and create more jobs.
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The cheese-making process was developed by Iowa State University microbiologists
Maytag Blue Cheese is an American blue cheese made from cow's milk. The cheese-making process was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer, who worked with Frederick Louis Maytag II, the son of the founder of the Maytag appliance manufacturing company. Maytag Blue Cheese was first produced in 1941 and was an attempt to recreate Roquefort cheese, a famous French blue cheese that had been enjoyed in Europe for centuries.
The process begins with homogenizing the milk used for the cheese. The cream is separated from the milk, homogenized, and then added back into the now skim milk, typically at a temperature of 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 allows for proper fat hydrolysis, which affects the flavour of the cheese. There is a ripening period prior to adding rennet (a mixture of enzymes that coagulates milk into curds and whey) to the cheese. Typically, 3 ounces of rennet are added per 100 pounds of milk, allowing it to set in a temperature range of 85 to 86 degrees Fahrenheit (29 to 30 degrees Celsius). Lane and Hammer's records show that their alterations caused the cheese-making process to speed up from this point.
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 results in a cheese with a more uniform colour, flavour, and texture than previous processes, creating a consistent product. Maytag Blue Cheese has been recognised for its quality, winning Best Hard Blue Cheese at the 2005 World Cheese Awards.
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Frequently asked questions
Maytag Blue Cheese is owned by AgCertain Industries, an Ames company that purchased Maytag Dairy Farms in 2022.
Before being sold to AgCertain Industries, Maytag Dairy Farms was owned by Midwest Growth Partners, a West Des Moines private equity firm.
Maytag Blue Cheese was founded in 1941 by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company, Frederick Louis Maytag I.
