Maytag Blue
A regal American farmstead blue that redefined artisanal cheese-making with its velvety, crumbly punch.
8 min read · 1,524 words
Maytag Blue stands as America's homegrown answer to Europe's finest blue cheeses. You might be searching for this iconic cheese because you've spotted it on a high-end restaurant menu, you're crafting the ultimate cheese board, or you're curious about America's contribution to artisanal cheese-making. Behind its striking blue veins lies a story of agricultural innovation and culinary craftsmanship that transformed a family-owned dairy farm into a national treasure.
I'll walk you through everything you need to know about selecting, storing, and savoring this remarkable cheese: from understanding its unique production methods to recognizing the hallmarks of quality.
— Francesco
Explorefrom the couch
Maytag Blue presents a complex symphony of flavors that unfold in stages. The initial taste delivers tangy sharpness with a distinctive peppery bite, followed by underlying notes of sweet cream and butter that balance the intensity. As it melts on the palate, earthy, mushroom-like undertones emerge, complemented by subtle grassy notes from the Iowa milk. The texture creates a satisfying contrast between crumbly density and creamy smoothness. The finish leaves a pleasant mineral astringency that cleanses the palate without the overwhelming saltiness found in some imported blues.
Drawing inspiration from traditional European techniques while developing a unique aging process, Maytag created what would become one of America's first and most celebrated artisanal cheeses.
Maytag Blue belongs to the blue cheese family but has characteristics that set it apart from its European counterparts. It's a semi-soft cow's milk cheese with a dense, crumbly texture, hand-punched with stainless steel needles to create pathways for oxygen that allow the blue mold (Penicillium roqueforti) to develop its signature blue-green veins. The original Maytag Blue is the most well-known, though variations have emerged over time, including seasonal limited batches that showcase flavor differences based on the cow's diet throughout the year.
Maytag Blue cheese is primarily produced at the historic Maytag Dairy Farms in Newton, Iowa, where the cheese has been handcrafted since 1941. Unlike many industrial cheese operations, Maytag Blue maintains traditional production methods, aging each wheel for at least 6 months in specially designed caves that maintain precise temperature and humidity levels. This controlled environment contributes significantly to the cheese's distinctive flavor profile and texture.
- France. Home to Roquefort, with strictly controlled production in limestone caves
- Italy. Renowned for Gorgonzola, made in the northern regions with distinctive sweet and piquant varieties
- United Kingdom. Producer of Stilton, with protected designation of origin status and strict production guidelines
Pickat the store
When selecting Maytag Blue cheese, remember that freshness isn't always the goal: this is an aged cheese that develops character over time, so look for these specific quality indicators:
Maytag Dairy Farms in Newton, Iowa, is the one and only source of the real thing. Any wheel labeled simply “Maytag Blue” is the original cave-aged version; the only real variation is age (young wheels are creamier, older wheels are drier and more pungent). There is no legally protected PDO, so counterfeit wheels do appear: usually under similar names like “Iowa Blue” or “American Roquefort-style.”
Look
- 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
- Watch out: Veining. Seek even distribution of blue veins without excessive mold concentration in any one area
Smell
- 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
- Watch out: Mustiness? Any musty or sour notes could indicate improper storage or handling
Feel
- 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
Origin
Maytag Blue distinguishes itself from these European counterparts through its production methods and flavor profile.
Label
- 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
- Watch out: 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
If You Can't Find It
Usein the kitchen
Preparation
- Controlling Intensity. For milder flavor, use inner portions away from the rind; for stronger flavor, incorporate portions with heavier veining
- Watch out: 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.
Pairings
- Honey. 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.
Comparisons
This comparison helps position Maytag Blue within the broader blue cheese family. While European blues often claim the spotlight, Maytag occupies a unique middle ground with its distinctive balance of pungency and creaminess that makes it especially versatile in American cuisine.
| Ingredient | Intensity | Flavor Profile | Common Uses |
|---|---|---|---|
| Maytag Blue | Medium-Strong | Tangy, peppery with sweet cream finish | Salads, dressings, steaks, burgers |
| Roquefort | Strong | Sharp, salty, sheep's milk pungency | Cheese boards, salads, sauce for red meat |
| Stilton | Medium-Strong | Rich, nutty with mineral finish | Cheese plates, port wine pairings, sauces |
| Gorgonzola Dolce | Mild-Medium | Buttery, sweet with mild spice | Pasta, risotto, cheese boards |
Substitutes
If local shelves are bare, substitute with a crumbly domestic blue like Point Reyes Original Blue (California) or Stilton (UK). Both share the tangy bite and moist crumble. For the real deal, Murray’s Cheese and The Cheese Society ship globally; just brace for shipping fees.
- 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.
Storage
- 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
Maytag Blue represents a pivotal moment in American cheese-making: when we proved we could create artisanal products rivaling Europe's finest traditions. Its balanced flavor profile makes it more approachable than many imported blues while still offering complex depth that rewards discerning palates. Try it crumbled over a grilled steak, incorporated into a creamy dressing, or simply enjoyed with honey and pears for a classic pairing.
Maytag Blue isn't just a cheese: it's a testament to American ingenuity and craftsmanship, a delicious chapter in our culinary heritage that continues to evolve.
— Francesco
Last reviewed: July 20, 2025
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Now Send Maytag Blue Down the Line
Good cooks don't guess. They share, too!
Help other home chefs discover maytag blue and its secrets.
Now Send Maytag Blue Down the Line
Good cooks don't guess. They share, too!
Help other home chefs discover maytag blue and its secrets.