Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa (the home of the Maytag Corporation). In 1938, Iowa State University developed a new process for making blue cheese from homogenized milk (instead of traditional sheep's milk).
In 1941, production of the cheese was started by Frederick L. Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company, Frederick L. Maytag. In the beginning, th...
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Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa (the home of the Maytag Corporation). In 1938, Iowa State University developed a new process for making blue cheese from homogenized milk (instead of traditional sheep's milk).
In 1941, production of the cheese was started by Frederick L. Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company, Frederick L. Maytag. In the beginning, the milk for the cheese came from a prize winning herd of Holstein cattle that was established by E.H. Maytag, another son of the Maytag founder.
The company is currently owned by the third and fourth generations of the Maytag family.
The process for making Maytag Blue Cheese was discovered and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. Roquefort, another type of blue cheese, had been made for a number of years in Europe, but attempts to manufacture a similar cheese in the United States had thus...
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