Maytag
pronounced "may-tag"
| Maytag Blue Cheese, originating from Newton, Iowa, is an American artisanal blue cheese made exclusively from homogenized Holstein cow's milk. Developed at Iowa State University in the 1940s, it uses a patented process including microbial rennet and pasteurization, matured in limestone caves for six months. The homogenization enhances flavor by increasing lipolysis, enabling intense, peppery notes mimicking sheep's milk blue cheese. It has a creamy yet crumbly texture, with emerald blue veins, and a warm, ivory color. Maytag Blue is trademark-protected, typically uses local milk sources, pairs well with sweet wines and beers, and can be frozen without quality loss. | |
| Country | United States of America |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Dense and crumbly, yet moist and creamy |
| Flavor Profile | Bold, Tangy, Lemony, Piquant, Salty |
| Wine Pairings | Port, Sauternes, Cabernet Sauvignon, Late Harvest Riesling |
| Beer Pairings: | Imperial Stout, Barleywine, Double IPA, Belgian Quad |
| Food Pairings: | Honey, Figs, Pears, Dark Chocolate, Black and Blue Burger, Iceberg Wedge |
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