Fred Maytag II, who succeeded his father in 1940, heard about a new process for making blue cheese that was developed by Iowa State University. We still use this process today. It is a time-consuming method of hand making cheese in small batches, using fresh sweet milk from Iowa dairy farms. Each batch of cheese is carefully monitored during the long months of aging, until the peak of flavor is reached and it is finally ready for market.
For more information about Maytag Blue wheels and wedges, and our other fine cheesesincluding Maytag Natural White Cheddar, Maytag Brick Cheese, Maytag Swiss Cheese, Baby Swiss, and Edamcall us at 800-247-2458. Be sure to ask us about our wedges!