Photo of cheese wheels in a cave

Technology Meets Art At Maytag Dairy Farms

Cheesemaking is a fusion of art and science. Time and a few simple ingredients transform sweet, farm-fresh milk into a food with complex flavor and rich texture.

Still today, Maytag Blue Cheese is handcrafted in the traditional, time-honored method. Every step of the way, the craftsmanship of our cheesemakers is evident.

Technology

Our day starts early as we begin pumping local fresh milk into the small open cheese vats. A culture is added to the milk and the fermentation process begins.

Photo of rennet scooping the cheese

Next, vegetarian rennet is used to solidify the milk while the cheesemaker carefully stirs until the contents reach the desired firmness and acidity.

Photo of wire curd knives separating cheese

At just the right moment, the vat is cut using a set of wire curd knives to separate the curds from the whey. The fresh curds are transferred into a cloth-lined basket and tossed with a mixture of salt and P. roqueforti.

Photo of vintage cheese hooping

They are then hand-scooped into stainless-steel forms called hoops that allow additional whey to drain and the soft curds to knit into a solid 4-pound wheel.

Photo of cheese curds in a hoop

Then, the hoops are transferred to drying tables, where they are hand-turned to reach the desired moisture level.

Photo of cheese wheels on a rack

The following day, the wheels are salted and carried into the hillside caves for aging. It is here they ripen to develop the texture and distinctive flavor that has made Maytag Blue the international choice of chefs and cheese connoisseurs.