Blue
Cow’s milk
Maytag Blue
Made since 1941 by the washing-machine family, from a university recipe.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
The Maytag family — of the appliance company — kept a prize Holstein herd in Newton, Iowa, and in 1941 started making blue cheese from it using a homogenisation process developed at Iowa State University.
Hand-made in small batches and cave-aged at least six months. Sharp, lemony and pungent, with a crumbly paste and a long tangy finish. Still one of the best blues made in North America.
Tastes of
lemon
salt
peppery blue
cream
Put it next to
Iowa cider
Steak
Pecans
Port
Tasting notes
No notes yet. Be the first to say something about Maytag Blue.