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Maytag Blue Cheese

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Quote.png Maytag Blue Cheese is aged for at least 6 months in caves located in the hills of Maytag Dairy Farm. This aging process allows the cheese to develop its distinctive green veining, creamy texture, and piquant flavor. 🧀 Quote1.png

So get this, Maytag[1] is a company that makes appliances. Stuff like stoves, washers, dishwashers, dryers, and microwave ovens. They are owned by the Whirlpool Corporation[2] as of this writing.[3] Whirlpool also owns a bunch of other older American appliance companies like KitchenAid, JennAir, Amana, and Hotpoint.

But for some reason, somebody in the family decided to make cheese. And this wasn't some normal cheddar or Monterey Jack... NO...no...nosireebob, it was a Bleu Cheese that they called "blue cheese" because they were Americans.

Fuck yeah!

Their Words

Maytagblue.jpg

Our award-winning Maytag Blue Cheese is made in small batches from the milk of Holstein cattle from local Iowa dairy farms. Our cheesemakers add Penicillium Roqueforti spores to the completed product to give our Maytag Blue Cheese its distinctive green veining. The cheese is then aged in caves located in the hills of Maytag Dairy Farm, where it is exposed to cool temperatures with high levels of humidity. The result is an award-winning artisanal cheese that is moist and creamy yet crumbly in texture that is slightly pungent with a lemony finish. Each wheel and wedge of Maytag Blue Cheese is hand-wrapped in decorative foil.

First produced in 1941 by Frederick L Maytag II in conjunction with microbiologists at Iowa State University, Maytag Blue Cheese was the result of an attempt to re-create Roquefort cheese, the famous bleu cheese from France that had been enjoyed throughout Europe for centuries. Maytag Blue Cheese was originally made solely from the milk of the Maytag family's herd of award-winning Holstein cattle. Today, we are proud to bring you the same flavors and freshness.

Maytag Blue Cheese is fantastic when crumbled into salads, is exceptional when melted onto a burger, or enjoyed with an ale or lager!

Awards

I guess this stuff actually has a backbone:

  • 2019 - 1st Place, Blue Cheese, American Cheese Society
  • 2018 - 2nd Place, Blue Cheese, American Cheese Society
  • 2017 - 1st Place, Blue Cheese, American Cheese Society
  • 2016 - 2nd Place, Blue Cheese, World Cheese Awards
  • 2015 - 3rd Place, Blue Cheese, American Cheese Society

My Words

I still can't believe that an appliance company makes award winning cheese.[4][5] LOL.

Maytagwithchampagne.jpg

Blue or Bleu

Blue cheese vs. Bleu cheese? Is it spelled b-l-u-e cheese or b-l-e-u cheese? Actually, either spelling is correct. Bleu is simply the French spelling of “blue.” There are a number of fromages bleus (blue cheeses) in France, and since the French invented the use of blue cheese in salad dressing, you’re likely to find it spelled as “bleu cheese dressing” at the restaurant
unless they’re specifically serving Roquefort dressing. But fuck the french.

It's Blue.

Blew Cheese

Now, in totally unconnected circumstances, if you have Blew Cheese, that means you have tossed your cookies, talked to the toilet, expelled a Buick, worshiped the porceline goddess, yacked, doing the chunky yawn, heaved, ralphed, spewed, upchucked, barfed, or thrown up all over yourself.

The term "Blew Cheese" is a past tense phrase meaning that "the other day, you vomited all over yourself because you got too drunk."

References

  1. ↑ https://www.maytag.com/
  2. ↑ https://www.whirlpool.com/
  3. ↑ You never know who owns who, these days.
  4. ↑ Blue cheeses produced in the U.S. have a shorter history but have achieved global fame. For example, Maytag Blue, first produced in the early 1940s at the Maytag Dairy Farms near Newton, Iowa, earned the Best Hard Blue title at the World Cheese Awards in 2005.
  5. ↑ https://www.cheeseconnoisseur.com/blue-cheeses-worlds-of-flavor/#:~:text=Blue%20cheeses%20produced%20in%20the,World%20Cheese%20Awards%20in%202005.
Burger.png
mmmmm, Maytag Blue Cheese is a part of a series on Food
Click here to open up the recipe book.

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