Where is maytag blue cheese from

Their grandfather, Frederick, had invented the washing machine. Their father, E. During the s and s, E. He died in Frederick II and Robert wanted to turn the dairy into more than just a hobby business, and so were looking for a product that could turn a definite profit.

View Cheese. A new taste from the Maytag Dairy Farms, created and aged here on the dairy farm. The buttery taste and texture of Maytag Blue cheese gives way to new flavors. The earthy, nutty taste are encapsulated in a natural rind meticulously aged by our skilled cheesemakers.

A typical usage would be to add 3 ounces of rennet per pounds of milk, allowing it to set in a temperature range of According to Lane and Hammer's records, their alterations caused the cheese-making process to speed up from this point forward, with the time in between setting, cutting and dipping nearly cut in half.

Also, after dipping the cheese and allowing it to cook in hot whey, the draining time was cut from minutes to minutes. Penicillium is then added to the finished product, which produces its characteristic green veins.

After the rounds of cheese are made by hand, the cheese is aged in specially designed caves where they are exposed to high humidity and cool temperatures. Local Milk, Cave Aged Made in small batches from the milk of Holstein cattle from local Iowa dairy farms, our award-winning Maytag Blue Cheese will leave you hungry for more. Learn More. About The Cheese. Award-Winning, Traditionally-Handcrafted Blue Cheese Each wheel of Maytag Dairy Farms cheese is handcrafted in the traditional method by our expert cheesemakers, aged carefully in caves, and hand wrapped in our signature silver and blue foil.

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