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Maytag Blue

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description Maytag Blue Overview

Maytag Blue is an artisanal cow's milk blue cheese produced by Maytag Dairy Farms in Newton, Iowa. The dairy was founded in 1919 by E.H. Maytag, and began producing the cheese in 1941 using a recipe developed by Iowa State University microbiologists. It is aged in hand-dug caves, resulting in a notably crumbly texture and a sharp, pungent flavor profile often compared to Roquefort.

The product is widely recognized as one of the pioneering examples of American farmstead cheese.

help Maytag Blue FAQ

Why is Maytag Blue associated with the Maytag appliance family?

The cheese was developed by members of the same Iowa family associated with Maytag appliances. Maytag Dairy Farms began producing its blue cheese near Newton, Iowa, in 1941.

Is Maytag Blue made from cow's milk or sheep's milk?

Maytag Blue is a cow's-milk cheese. Its crumbly yet creamy texture distinguishes it from sheep's-milk blues such as Roquefort, which also has a different protected regional tradition.

How does Maytag Blue differ from Roquefort?

Maytag Blue is made in Iowa from cow's milk, while Roquefort is a French sheep's-milk cheese matured under rules tied to Roquefort-sur-Soulzon. Maytag is often buttery and crumbly, whereas Roquefort commonly has a sharper sheep-milk tang.

Can Maytag Blue be used in dressing and burgers?

Yes, its salty flavor and crumbly body work well in blue-cheese dressing, wedge salads, and on beef burgers. For a smoother sauce, it can be blended with cultured dairy while reserving larger pieces for texture.

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