Iowa · United States
Maytag Blue.
Maytag Blue announces itself with an earthy, peppery intensity that cuts through its creamy interior—a study in bold contrasts. The semi-soft paste yields to the tongue with surprising richness, its blue-grey veining delivering tangy, mineral notes that linger with a gentle heat. It's a cheese that commands attention without apology, the flavor deepening as it warms in your mouth.
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The story
How it's made.
Why it tastes that way.
Maytag Blue was created in 1941 by Fred Maytag II (of the appliance family) at the Maytag Dairy Farms in Newton, Iowa, in collaboration with Iowa State University researchers.
It was one of the first American artisan blues and helped pioneer the American farmstead cheese movement. It remains a benchmark for domestic blue cheese.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Blue
- Rind
- natural
- Age
- 4–6 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Maytag Blue's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Maytag.
39 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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