From Milk to Cheese
Upon E.H.’s death in 1940, his sons Fred and Robert Maytag assumed leadership of the farms and Fred pursued his idea of creating a uniquely American blue cheese made from cow’s milk. Maytag Dairy Farms collaborated with Iowa State University to pioneer the first great American blue cheese that would compete with classic European cheeses such as Roquefort made from sheep’s milk. Our cheese plant and caves were completed a year later and the first wheels of Maytag Blue Cheese were formed in October of 1941.
Fred’s son Fritz Maytag assumed leadership in 1962 and helped guide our small family company for the next 50 years. In 2003, Fritz was awarded the James Beard Foundation Outstanding Wine, Beer or Spirits Professional and in 2008 won the Beard Foundation Award for Lifetime Achievement.
Fritz now serves as Chairman Emeritus and a director with his brother Ken Maytag and their sister Martha Maytag Peterson.