Maytag Blue - What It Is, How to Buy It, and How to Use It

1. France ➝ Home to Roquefort, with strictly controlled production in limestone caves
2. Italy ➝ Renowned for Gorgonzola, made in the northern regions with distinctive sweet and piquant varieties
3. United Kingdom ➝ Producer of Stilton, with protected designation of origin status and strict production guidelines

• Iowa, USA ➝ Maytag Blue. Known for its dense, crumbly texture and peppery finish, look for the distinctive foil packaging and Maytag Dairy Farms label
• Auvergne, France ➝ Bleu d'Auvergne. Rich and spicy with a moist, sticky texture, featuring protected designation of origin (PDO) certification
• Lombardy, Italy ➝ Gorgonzola Dolce. Soft, creamy with a milder flavor than many blues, recognized by its DOP certification

• 🧀 Whole Wheels (4 lbs) ➝ Ideal for cheese shops, restaurants, and serious enthusiasts who want to control the cutting and serving
• 🔪 Wedges (4-8 oz) ➝ Perfect for home use, these pre-cut portions maintain the cheese's integrity and are ready for cheese boards or recipes
• 🥄 Crumbled (4-8 oz containers) ➝ Convenient for immediate use in salads, dressings, and as toppings
• 🎁 Gift Boxes ➝ Premium packaging often paired with complementary foods like crackers, honey, or preserves
• 🧈 Compound Butter ➝ Specialty product blending Maytag Blue with butter for an easy spread or finishing touch on steaks

• 🌸 Spring ➝ Cheese made from spring milk often features floral notes and a slightly sweeter profile as cows begin grazing on fresh pasture
• 🌞 Summer ➝ Summer-produced cheese may have more intense flavors and higher butterfat content due to the rich summer grasses
• 🍂 Fall ➝ Autumn batches tend to have a nuttier, deeper flavor profile as cows' diet shifts to include more grains
• ❄ Winter ➝ Winter Maytag Blue typically has a more consistent flavor profile as cows are fed stored feed rather than fresh pasture

• Color ➝ Look for a clean white to ivory-colored base with vibrant blue-green veining distributed throughout
• Form ➝ Wheels vs. Wedges: wheels maintain integrity longer, but properly cut wedges with rind intact preserve flavor well
• Veining ➝ Seek even distribution of blue veins without excessive mold concentration in any one area

• Balanced complexity ➝ A good Maytag Blue should have a pungent but not overwhelming aroma with notes of cave, mushroom, and sweet cream
• Ammonia test ➝ A slight ammonia scent is normal in blue cheese, but excessive ammonia indicates over-aging
• Mustiness? ➝ Any musty or sour notes could indicate improper storage or handling

• Crumbly yet moist ➝ The cheese should break rather than slice cleanly, with a dense texture that isn't overly dry
• Creaminess ➝ When pressed between fingers, it should feel creamy rather than waxy or rubbery
• Crystallization ➝ Small calcium lactate crystals can indicate proper aging, adding pleasant texture contrast

• Brand ➝ True Maytag Blue comes only from Maytag Dairy Farms in Iowa—beware of similarly named "blue cheese" products that lack the specific production methods
• Packaging integrity ➝ Look for the distinctive foil wrapping that helps maintain proper moisture levels and prevents contamination
• Age statement ➝ While not always listed, cheese aged beyond the minimum 6 months will have a more developed flavor profile
• Storage conditions ➝ Purchase from retailers with proper cheese storage facilities, including dedicated cheese cases or caves
• Cutting practices ➝ Freshly cut wedges are preferable to pre-packaged options that may have been exposed to air for extended periods

• Whole wheels ➝ Store in the refrigerator's cheese drawer or crisper at 38-42°F for up to 3 months
• Cut wedges ➝ Wrap in cheese paper or parchment followed by loose plastic wrap, refrigerate for up to 3 weeks
• Crumbled cheese ➝ Keep in original container or transfer to an airtight container in the refrigerator for up to 2 weeks
• Freezing option ➝ While not ideal for serving on cheese plates, Maytag Blue can be frozen for up to 6 months for cooking purposes

• Iowa, USA ➝ Original Maytag Blue (7–9 oz wheels wrapped in silver foil). The only authentic source; look for a hand-numbered batch sticker and the Newton, IA address on the label.
• Rest of U.S. ➝ Same wheel, often pre-cut into ½-pound wedges; check the cut date on the deli label—anything older than 10 days starts to dry out.
• International ➝ Imported wedges flown in chilled cargo. Shorter shelf life (2 weeks vs 4–5 weeks domestic) but flavor intact if cold-chain is respected.

• Foil-wrapped wheel or cryo-vac wedge ➝ Foil keeps the rind moist; cryo-vac keeps cut edges from oxidizing.
• Creamy ivory paste with even blue-green veining ➝ Avoid chalky white spots (too young) or brownish edges (too old).
• Batch code on foil ➝ Lets you trace back to the cave; if the code is smudged or missing, question the provenance.

• Best for Raw Use ➝ Young wheels (60–75 days aged) ➝ buttery, tangy, perfect for salads or cheese boards.
• Best for Cooking ➝ Older wheels (90+ days) ➝ drier, salt-forward, holds up in sauces or melted over steak.
• Budget Pick ➝ Maytag “Crumbles” in 4 oz tubs—same cheese, just trim and off-cuts; half the price per pound but use within a week once opened.

• USA: 7–9 oz wheel ≈ $18–24; ½-pound deli wedge ≈ $12–16.
• Canada: Expect CAD $26–32 for a wheel; shipping from U.S. adds $8–12.
• UK: £15–20 for a 200 g wedge at Neal’s Yard or Paxton & Whitfield; watch for “American Blue” imposters at £8–10.
• EU: €20–25 in Paris, Amsterdam, or Berlin specialty shops.
• Australia / NZ: AUD $30–38 for a 200 g wedge; limited availability.

• United States: Whole Foods, Wegmans, Central Market, Fresh Market, local co-op cheese counters.
• Canada: Les Amis du Fromage (Vancouver), Alex Farm Products (Toronto), Atwater Market (Montréal).
• UK: Neal’s Yard Dairy, Paxton & Whitfield, Borough Market stalls.
• Australia: The Cheese Cave (Sydney), Maker & Monger (Melbourne).

• Murray’s Cheese (murrayscheese.com) ➝ ships wheels and wedges overnight cold.
• Goldbelly ➝ curated Maytag Blue gift boxes.
• Amazon Fresh / Whole Foods delivery ➝ limited to metro areas; check “sell by” date in product photos.

• The Cheese Society (UK) ➝ next-day chilled courier.
• Formaggio.it (EU-wide) ➝ Italian importer with weekly Iowa shipments.

• The Cheese Collective ➝ air-freight every other week; order Tuesday for Friday arrival.

• Check Shipping Costs ➝ Chilled overnight can double the cheese price—bundle with other items to dilute cost.
• Check Freshness Guarantees ➝ Reputable sellers list cut date and use-by; avoid listings without them.
• Buy in Bulk ➝ Wheels keep 4–5 weeks unopened; split with friends and vacuum-seal portions.
• Check Customer Reviews ➝ Look for comments on texture on arrival; soggy or cracked foil means temperature abuse.

North America (NA)

• United States ➝ Widest availability: Whole Foods, Wegmans, Central Market, specialty cheese shops in every major city. Online via Murray’s, Goldbelly, Amazon Fresh.
• Canada ➝ Specialty cheese counters in Toronto, Vancouver, Montréal; online via The Cheese Boutique or Saveur du Jour.
• Mexico ➝ Limited; high-end City Market or La Europea in Mexico City stock occasional U.S. imports.

Europe, Middle East, and Africa (EMEA)

• European Union ➝ Neal’s Yard (UK), Fromagerie Quatrehomme (Paris), Kaasland (Amsterdam) import chilled wedges every 2–3 weeks.
• United Kingdom ➝ Same EU sources post-Brexit, plus Pong Cheese online.
• Middle East ➝ Jones the Grocer (UAE), Sultan Center (Kuwait) carry U.S. specialty cheeses—call ahead.
• Africa ➝ Woolworths (South Africa) stocks U.S. blue cheeses seasonally; otherwise order from EU importers.

Asia-Pacific (APAC)

• Oceania ➝ The Cheese Cave (Sydney), La Fromagerie (Melbourne) import direct; online at The Cheese Collective.
• East Asia ➝ Dean & DeLuca (Tokyo, Seoul), CitySuper (Hong Kong) fly in limited quantities.
• Southeast Asia ➝ Gourmet Market (Bangkok), Jasons (Singapore) via U.S. importers—expect 30–50 % markup.
• South Asia ➝ Nature’s Basket (Mumbai, Delhi) stocks imported blues, but Maytag is rare; order via The Cheese Collective with DHL cold-chain.

Latin America (LATAM)

• Central & South America ➝ Jumbo (Chile), Carrefour Gourmet (Argentina) carry small U.S. cheese selections—call the deli manager.
• Caribbean ➝ Hi-Lo (Trinidad), Supermercado Nacional (DR) may stock U.S. blues in the gourmet freezer—stock is inconsistent.

• Temperature Acclimation ➝ Remove from refrigeration 30-60 minutes before serving to allow flavors to fully develop
• Controlling Intensity ➝ For milder flavor, use inner portions away from the rind; for stronger flavor, incorporate portions with heavier veining
• Common Mistakes ➝ Avoid excessive handling which can spread blue mold to other cheeses; don't store in plastic wrap alone as it promotes ammonia development
• Infusion Use ➝ Excellent infused into cream for sauces, melted into butter for compound butter, or steeped in warm (not hot) milk for soups
• Usage Frequency ➝ Best added at the end of cooking to preserve flavor complexity; high heat destroys nuanced notes
• Regional Twist ➝ In the Midwest, Maytag Blue is often paired with corn and beef dishes, highlighting its sweet cream undertones. By contrast, coastal chefs tend to use it with seafood, particularly in California where it's prized for its mineral notes that complement Dungeness crab. In the South, it's frequently drizzled with local honey to balance the region's characteristic sweetness with the cheese's tanginess.

• Point Reyes Original Blue ➝ Replicates both flavor and texture, with a similar crumbly consistency and balanced flavor profile, though slightly less peppery.
• Danish Blue ➝ Replicates primarily flavor, offering similar tanginess but with a creamier, less crumbly texture.
• Rogue Creamery Oregon Blue ➝ Replicates both flavor and appearance, with comparable veining and a similar flavor intensity, though with more herbaceous notes.

• Honey ➝ The floral sweetness balances the cheese's tanginess while accentuating its creamy notes. Drizzle clover or wildflower honey directly over a wedge or incorporate both into a compound butter for corn bread.
• Pears ➝ The fruit's grainy texture complements the crumbly cheese while the subtle sweetness tempers the blue's intensity. Serve with ripe Bosc or Anjou pears on a cheese board, or incorporate both into an elegant salad.
• Walnuts ➝ The nutty bitterness enhances the cheese's complexity while providing textural contrast. Toast walnuts lightly to bring out their oils before pairing with the cheese or incorporate both into a hearty winter salad.

• Enzymatic Action ➝ Contains lipases and proteases from the Penicillium roqueforti mold that break down fats and proteins into flavorful compounds
• Controlled Fermentation ➝ The specific environment of Maytag's aging caves creates perfect humidity and temperature conditions for consistent culture development
• Protein Breakdown ➝ Rich in tyrosine crystals, which develop during aging and contribute to both texture and the umami flavor component
• Sodium Content ➝ The moderate salt levels compared to European blues allow more of the sweet dairy notes to come through while still preserving the cheese

• American Artisanal Revival ➝ Maytag Blue emerged decades before the American artisanal cheese movement, helping to establish the legitimacy of American cheese-making beyond processed varieties
• Agricultural Innovation ➝ Represents the innovative spirit of Iowa farming, demonstrating how traditional dairy operations could diversify and create value-added products
• Culinary Legitimacy ➝ Helped establish American cheese in fine dining, appearing on high-end restaurant menus since the 1950s as one of the first domestic cheeses to compete with European imports
• Industrial Heritage ➝ The connection to the Maytag appliance company creates a unique American narrative of manufacturing excellence transferred to food production
• Midwest Pride ➝ Serves as a cultural touchstone for Iowa's agricultural heritage and the state's contribution to American gastronomy
• Democratization of Gourmet ➝ While initially exclusive, Maytag Blue helped introduce mainstream American consumers to artisanal cheese, bridging the gap between commodity and specialty foods

• Compound Butter ➝ Mix softened butter with crumbled Maytag Blue for a luxurious topping that melts beautifully over grilled meats
• Ice Cream Base ➝ A small amount incorporated into sweet cream ice cream creates a sophisticated dessert that pairs wonderfully with caramelized pears
• Savory Shortbread ➝ Incorporate into buttery shortbread dough for an elegant cocktail accompaniment
• Infused Honey ➝ Gentle warming of honey with Maytag Blue creates a complex sweet-savory drizzle for roasted vegetables

• The cheese was developed with assistance from Iowa State University's dairy science department, representing an early collaboration between academic research and commercial production
• The Maytag family maintains that their cheese has a more consistent flavor profile than European blues because their cows receive a more standardized diet throughout the year
• A wheel of Maytag Blue is pierced over 100 times with stainless steel needles to create pathways for the blue mold to develop, a process still done by hand 🧠

• Calvin Trillin ➝ "Maytag Blue stands as evidence that Americans can make something with a flavor so complex it doesn't need to be measured in 'cheese units.'"
• James Beard ➝ Mentioned in his writings as one of the first American cheeses worthy of international recognition
• Modern Allusion ➝ Featured in an episode of "Chef's Table" as an example of how American agricultural traditions evolved into artisanal food production

• Family Ownership ➝ Maytag Dairy Farms remains independently owned, supporting local employment and agricultural traditions.
• Animal Welfare ➝ The farm maintains higher-than-average standards for dairy cow treatment, with access to pasture during appropriate seasons.
• Sustainable Production ➝ The concentrated production in a single location reduces transportation impacts compared to nationally distributed commodity cheeses.
• Environmental Impact ➝ Like all dairy production, Maytag Blue has a significant water and carbon footprint, though its artisanal scale means lower total impact than industrial operations.
• Labor Practices ➝ The company is known for long-term employment relationships and skilled cheesemaking positions that support the local economy.
• Regional Agricultural Support ➝ By creating demand for high-quality milk, Maytag has helped sustain smaller dairy operations in Iowa.
• Food Safety Focus ➝ In 2016, Maytag temporarily halted production to address potential listeria concerns, demonstrating commitment to consumer safety over short-term profits.
• Preservation of Tradition ➝ The maintenance of traditional cheesemaking methods preserves cultural food heritage and skilled craftsmanship.