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171:, another type of blue cheese, had been made for hundreds of years in Europe, but attempts to manufacture a similar cheese in the United States had thus far been unsuccessful. Difficulties encountered in making these types of cheeses produced a less than satisfactory product, and quality control would have been disastrous.
209:) to the cheese. Typically 3 ounces of rennet are added per 100 pounds of milk, allowing it to set in a temperature range of 85 to 86 °F (30 °C). Better results were achieved using 4 ounces of rennet per 100 pounds of milk and setting in a higher than usual temperature range of 90 to 92 °F (32 to 33 °C).
212:
According to Lane and Hammer's records, their alterations caused the cheese-making process to speed up from this point forward, with the time spent setting, cutting and dipping nearly cut in half. Also, after dipping the cheese and allowing it to cook in hot whey, the draining time was cut from 20 to
174:"During the Second World War, university patented the homogenisation of cheese milk and attempted to have charges levied on Danish cheese produced using homogenised milk. Their attempts failed, as it could be proved that this method had been introduced 20 years earlier in Denmark by Marius Boe."
177:
The problems encountered with producing
Roquefort type cheeses in the United States for distribution were the lengthy time required to develop the flavor, the mold growth not being uniform, the quality being below average for numerous lots produced, and the color of the curd being too dark.
185:
the milk used for the cheese. The cream is separated from the milk, homogenized and then added back into the now skim milk, typically at between 80 and 100 degrees
Fahrenheit (27 and 38 °C) and 2000 to 3500
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1418:
224:
After the rounds of cheese are made by hand, the cheese is aged in specially designed caves where they are exposed to high humidity and cool temperatures.
167:
The process used to make Maytag Blue Cheese was developed and patented by two Iowa State
University microbiologists, Clarence Lane and Bernard W. Hammer.
705:
443:"AMENDMENT APPLICATION COUNCIL REGULATION (EC) No 510/2006 AMENDMENT APPLICATION ACCORDING TO ARTICLE 9 'DANABLU' EC No: DK-PGI-0217-0328-21.02.2011"
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156:, and subsequently stopped production and shipping for several months. In November 2016 operations resumed and a new fall catalog was issued.
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The process produces cheese with more uniform color, flavor, and texture than previous processes, resulting in a consistent product.
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is then added to the finished product, which produces its characteristic green veins.
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As of 2017 the cheese continued to be made by hand with milk from local dairy farms.
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190:(14 to 24 MPa) of pressure. This would allow for proper fat
143:
The farm has survived without advertising or a sales staff.
1117:
533:
486:"US Patent 2132077: Method for Making Blue Veined Cheese"
392:"Maytag Dairy taking months to clean up Listeria problem"
334:"Its cheese is the only thing blue about this Iowa dairy"
132:. The milk for the cheese initially came from a herd of
497:
495:
311:
Best Hard Blue cheese at the 2005 World Cheese Awards.
146:
In
February 2016 Maytag issued three recalls with the
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European cheeses with protected geographical status
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124:and Robert Maytag, grandsons of the founder of the
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32:
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520:Little Big Cheese: Maytag's Growing Niche Market
201:(a mixture of enzymes that coagulates milk into
120:In 1941 production of the cheese was started by
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197:There is a ripening period prior to adding
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194:, which affects the flavor of the cheese.
159:As of September, 2017, sales had resumed.
112:just outside of Newton, Iowa city limits.
15:
332:Lewis, Susan Hermann (January 17, 1990).
327:
325:
321:
450:Official Journal of the European Union
243:1 oz (28 g) of blue cheese:
7:
1833:
14:
1472:The Great British Cheese Festival
1853:
1832:
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1579:
1578:
1561:The Moon is made of green cheese
525:'s article on Maytag blue cheese
150:for possible contamination with
89:
24:
421:. Booadway Books. p. 120.
367:"The Famous Maytag Blue Cheese"
140:, a son of the Maytag founder.
1:
419:The Murray's cheese Handbook
188:pounds-force per square inch
1897:Products introduced in 1941
1763:Marin French Cheese Company
1447:International Cheese Awards
365:Perry, Steven (June 2007).
213:30 minutes to 3–5 minutes.
1918:
1839:WikiProject Food and drink
529:Maytag Dairy Farms history
1802:
1778:Winchester Cheese Company
1718:Beecher's Handmade Cheese
1574:
947:Bleu du Vercors-Sassenage
897:
888:
635:Frederick Louis Maytag II
122:Frederick Louis Maytag II
88:
23:
1773:Valley Shepherd Creamery
1462:National Cheese Exchange
1457:Mountain Cheese Olympics
630:Frederick Louis Maytag I
181:The process begins with
136:that was established by
130:Frederick Louis Maytag I
95:Related media on Commons
47:United States of America
37:United States of America
1452:Lucerne Cheese Festival
1442:American Cheese Society
239:Nutritional information
1902:Food and drink in Iowa
1301:Bosnia and Herzogovina
250:100 calories (420 kJ)
153:Listeria monocytogenes
1523:Water buffalo cheeses
417:Kaufelt, Rob (2006).
1794:List of cheesemakers
1518:Stretch-curd cheeses
1407:Special designations
1072:PicĂłn Bejes-Tresviso
1027:Fourme de Montbrison
1017:Dragon's Breath Blue
891:List of blue cheeses
645:Lewis Bergman Maytag
503:"Maytag Dairy Farms"
459:on December 14, 2014
1687:Catherine Mathieson
764:Creole cream cheese
272:Monounsaturated fat
128:appliance company,
108:is produced on the
1887:Cow's-milk cheeses
1748:DCI Cheese Company
1513:Sheep milk cheeses
1467:Swiss Cheese Union
1057:Maytag Blue cheese
1007:Dorset Blue Vinney
666:Maytag Blue cheese
661:Maytag Dairy Farms
625:Elmer Henry Maytag
138:Elmer Henry Maytag
110:Maytag Dairy Farms
19:Maytag Blue Cheese
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1508:Goat milk cheeses
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584:Amana Corporation
428:978-0-7679-2130-5
371:Backroads Journal
339:Milwaukee Journal
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33:Country of origin
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1877:American cheeses
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1743:Cowgirl Creamery
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1585:Category: Cheese
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1052:Lymeswold cheese
932:Bleu des Causses
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715:American cheeses
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673:Maytag Toy Racer
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452:. Archived from
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396:Food Safety News
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1768:Saputo Dairy UK
1728:Bothwell Cheese
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1605:List of cheeses
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1546:Cheese ripening
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1151:
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1092:Shropshire Blue
1087:Saint Agur Blue
1022:Fourme d'Ambert
982:Cheshire cheese
967:Cabrales cheese
937:Bleu d'Auvergne
922:Bleu Bénédictin
917:Bellingham Blue
912:Abbey Blue Brie
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398:. June 29, 2016
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257:73 cal (310 kJ)
241:
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165:
134:Holstein cattle
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1733:Cabot Creamery
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1107:ValdeĂłn cheese
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1102:Stilton cheese
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927:Bleu de Bresse
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262:Total fat 8 g
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1753:Gossner Foods
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1273:Water buffalo
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1210:Smear-ripened
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957:Blue Castello
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804:Monterey Jack
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346:
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309:
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297:
294:
293:carbohydrates
290:
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281:
278:
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270:
267:
266:Saturated fat
264:
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256:
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27:
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17:
1882:Blue cheeses
1837:
1818:
1811:
1702:Daphne Zepos
1672:Sheana Davis
1667:Laura Chenel
1662:Lucy Appleby
1648:Cheesemakers
1603:
1598:Cheesemakers
1596:
1589:
1541:Cheesemaking
1503:Blue cheeses
1493:Cheesemakers
1200:Pasta filata
1062:Norbury Blue
1056:
992:Crozier Blue
987:Cornish Blue
882:Blue cheeses
798:
784:Humboldt Fog
759:Cream cheese
665:
640:Fritz Maytag
572:Subsidiaries
463:December 22,
461:. Retrieved
454:the original
449:
437:
418:
412:
402:November 26,
400:. Retrieved
395:
386:
374:. Retrieved
370:
360:
348:. Retrieved
337:
253:Energy from
242:
234:
226:
223:
216:
215:
211:
196:
183:homogenizing
180:
176:
173:
166:
158:
151:
145:
142:
119:
102:
101:
57:Newton, Iowa
1861:Food portal
1738:Chèvréchard
1692:Lino Saputo
1655:Individuals
1551:Cheese soup
1371:Switzerland
1346:Netherlands
1235:Animal milk
1220:Washed-rind
1067:Oxford Blue
1047:Lanark Blue
997:Danish Blue
977:Cashel Blue
962:Buxton Blue
942:Bleu de Gex
799:Maytag Blue
794:Liederkranz
744:Cheese curd
350:November 9,
288:395 mg
280:Cholesterol
248:Food energy
218:Penicillium
106:blue cheese
73:Pasteurized
1871:Categories
1723:Groupe Bel
1682:Alex James
1556:Dairy salt
1097:Stichelton
1037:Gorgonzola
1002:Dolcelatte
952:Bleuchâtel
814:Pinconning
754:Colby-Jack
729:Baby Swiss
604:Magic Chef
376:August 13,
316:References
282:21 mg
192:hydrolysis
1296:Argentina
1205:Processed
1082:Roquefort
972:Cambozola
734:Bergenost
169:Roquefort
84:semi-hard
1813:Category
1758:Lactalis
1306:Cornwall
1263:Reindeer
1165:Acid-set
1042:Kraftkar
1032:Gamalost
1012:Dovedale
819:Red Hawk
809:Muenster
769:D'Isigny
1566:Truckle
1498:Cheeses
1424:Italian
1326:Ireland
1321:Germany
1288:Regions
1180:Cottage
902:Ă„delost
833:Regions
654:Related
599:JennAir
589:Caloric
579:Admiral
345:service
299:Protein
231:Results
163:Process
116:History
81:Texture
1583:
1388:Turkey
1361:Serbia
1356:Poland
1351:Norway
1341:Mexico
1331:Israel
1316:France
1215:Smoked
1175:Brined
1149:Cheese
1077:Rokpol
824:String
774:Farmer
618:People
594:Inglis
565:Maytag
425:
306:Awards
291:Total
286:Sodium
199:rennet
126:Maytag
103:Maytag
43:Region
1419:Greek
1383:Tibet
1366:Spain
1336:Italy
1311:Egypt
1268:Sheep
1258:Moose
1243:Camel
1195:Green
1185:Cream
1157:Types
789:Kunik
749:Colby
739:Brick
722:Types
609:Norge
457:(PDF)
446:(PDF)
203:curds
1376:list
1253:Goat
1225:Whey
1190:Goat
1170:Blue
907:Aura
779:Hoop
465:2014
423:ISBN
404:2016
378:2022
352:2013
301:6 g.
207:whey
205:and
53:Town
1278:Yak
1248:Cow
523:NPR
295:1 g
274:2 g
268:5 g
255:fat
148:FDA
67:Cow
1873::
494:^
473:^
448:.
394:.
369:.
336:.
324:^
76:No
1640:e
1633:t
1626:v
1141:e
1134:t
1127:v
874:e
867:t
860:v
707:e
700:t
693:v
557:e
550:t
543:v
505:.
488:.
467:.
431:.
406:.
380:.
354:.
341:/
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
