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182:, 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.
220:) 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).
223:
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
185:"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."
188:
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.
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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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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.
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The process used to make Maytag Blue Cheese was developed and patented by two Iowa State
University microbiologists, Clarence Lane and Bernard W. Hammer.
716:
454:"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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167:, 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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201:(14 to 24 MPa) of pressure. This would allow for proper fat
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The farm has survived without advertising or a sales staff.
1128:
544:
497:"US Patent 2132077: Method for Making Blue Veined Cheese"
403:"Maytag Dairy taking months to clean up Listeria problem"
345:"Its cheese is the only thing blue about this Iowa dairy"
143:. The milk for the cheese initially came from a herd of
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Best Hard Blue cheese at the 2005 World Cheese Awards.
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In
February 2016 Maytag issued three recalls with the
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European cheeses with protected geographical status
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135:and Robert Maytag, grandsons of the founder of the
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531:Little Big Cheese: Maytag's Growing Niche Market
212:(a mixture of enzymes that coagulates milk into
131:In 1941 production of the cheese was started by
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208:There is a ripening period prior to adding
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205:, which affects the flavor of the cheese.
170:As of September, 2017, sales had resumed.
123:just outside of Newton, Iowa city limits.
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343:Lewis, Susan Hermann (January 17, 1990).
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461:Official Journal of the European Union
254:1 oz (28 g) of blue cheese:
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1483:The Great British Cheese Festival
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1572:The Moon is made of green cheese
536:'s article on Maytag blue cheese
161:for possible contamination with
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432:. Booadway Books. p. 120.
378:"The Famous Maytag Blue Cheese"
151:, a son of the Maytag founder.
1:
430:The Murray's cheese Handbook
199:pounds-force per square inch
1908:Products introduced in 1941
1774:Marin French Cheese Company
1458:International Cheese Awards
376:Perry, Steven (June 2007).
224:30 minutes to 3–5 minutes.
1929:
1850:WikiProject Food and drink
540:Maytag Dairy Farms history
1813:
1789:Winchester Cheese Company
1729:Beecher's Handmade Cheese
1585:
958:Bleu du Vercors-Sassenage
908:
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646:Frederick Louis Maytag II
133:Frederick Louis Maytag II
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1784:Valley Shepherd Creamery
1473:National Cheese Exchange
1468:Mountain Cheese Olympics
641:Frederick Louis Maytag I
192:The process begins with
147:that was established by
141:Frederick Louis Maytag I
106:Related media on Commons
58:United States of America
48:United States of America
1463:Lucerne Cheese Festival
1453:American Cheese Society
250:Nutritional information
1913:Food and drink in Iowa
1312:Bosnia and Herzogovina
261:100 calories (420 kJ)
164:Listeria monocytogenes
1534:Water buffalo cheeses
428:Kaufelt, Rob (2006).
1805:List of cheesemakers
1529:Stretch-curd cheeses
1418:Special designations
1083:PicĂłn Bejes-Tresviso
1038:Fourme de Montbrison
1028:Dragon's Breath Blue
902:List of blue cheeses
656:Lewis Bergman Maytag
514:"Maytag Dairy Farms"
470:on December 14, 2014
1698:Catherine Mathieson
775:Creole cream cheese
283:Monounsaturated fat
139:appliance company,
119:is produced on the
1898:Cow's-milk cheeses
1759:DCI Cheese Company
1524:Sheep milk cheeses
1478:Swiss Cheese Union
1068:Maytag Blue cheese
1018:Dorset Blue Vinney
677:Maytag Blue cheese
672:Maytag Dairy Farms
636:Elmer Henry Maytag
149:Elmer Henry Maytag
121:Maytag Dairy Farms
30:Maytag Blue Cheese
18:Maytag blue cheese
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350:Milwaukee Journal
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44:Country of origin
16:(Redirected from
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1616:List of cheeses
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1098:Saint Agur Blue
1033:Fourme d'Ambert
993:Cheshire cheese
978:Cabrales cheese
948:Bleu d'Auvergne
933:Bleu Bénédictin
928:Bellingham Blue
923:Abbey Blue Brie
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268:73 cal (310 kJ)
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273:Total fat 8 g
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766:
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731:
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316:
311:
308:
305:
304:carbohydrates
301:
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289:
284:
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278:
277:Saturated fat
275:
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19:
1893:Blue cheeses
1848:
1829:
1822:
1713:Daphne Zepos
1683:Sheana Davis
1678:Laura Chenel
1673:Lucy Appleby
1659:Cheesemakers
1614:
1609:Cheesemakers
1607:
1600:
1552:Cheesemaking
1514:Blue cheeses
1504:Cheesemakers
1211:Pasta filata
1073:Norbury Blue
1067:
1003:Crozier Blue
998:Cornish Blue
893:Blue cheeses
809:
795:Humboldt Fog
770:Cream cheese
676:
651:Fritz Maytag
583:Subsidiaries
474:December 22,
472:. Retrieved
465:the original
460:
448:
429:
423:
413:November 26,
411:. Retrieved
406:
397:
385:. Retrieved
381:
371:
359:. Retrieved
348:
264:Energy from
253:
245:
237:
234:
227:
226:
222:
207:
194:homogenizing
191:
187:
184:
177:
169:
162:
156:
153:
130:
113:
112:
68:Newton, Iowa
1872:Food portal
1749:Chèvréchard
1703:Lino Saputo
1666:Individuals
1562:Cheese soup
1382:Switzerland
1357:Netherlands
1246:Animal milk
1231:Washed-rind
1078:Oxford Blue
1058:Lanark Blue
1008:Danish Blue
988:Cashel Blue
973:Buxton Blue
953:Bleu de Gex
810:Maytag Blue
805:Liederkranz
755:Cheese curd
361:November 9,
299:395 mg
291:Cholesterol
259:Food energy
229:Penicillium
117:blue cheese
84:Pasteurized
1882:Categories
1734:Groupe Bel
1693:Alex James
1567:Dairy salt
1108:Stichelton
1048:Gorgonzola
1013:Dolcelatte
963:Bleuchâtel
825:Pinconning
765:Colby-Jack
740:Baby Swiss
615:Magic Chef
387:August 13,
327:References
293:21 mg
203:hydrolysis
1307:Argentina
1216:Processed
1093:Roquefort
983:Cambozola
745:Bergenost
180:Roquefort
95:semi-hard
1824:Category
1769:Lactalis
1317:Cornwall
1274:Reindeer
1176:Acid-set
1053:Kraftkar
1043:Gamalost
1023:Dovedale
830:Red Hawk
820:Muenster
780:D'Isigny
1577:Truckle
1509:Cheeses
1435:Italian
1337:Ireland
1332:Germany
1299:Regions
1191:Cottage
913:Ă„delost
844:Regions
665:Related
610:JennAir
600:Caloric
590:Admiral
356:service
310:Protein
242:Results
174:Process
127:History
92:Texture
1594:
1399:Turkey
1372:Serbia
1367:Poland
1362:Norway
1352:Mexico
1342:Israel
1327:France
1226:Smoked
1186:Brined
1160:Cheese
1088:Rokpol
835:String
785:Farmer
629:People
605:Inglis
576:Maytag
436:
317:Awards
302:Total
297:Sodium
210:rennet
137:Maytag
114:Maytag
54:Region
1430:Greek
1394:Tibet
1377:Spain
1347:Italy
1322:Egypt
1279:Sheep
1269:Moose
1254:Camel
1206:Green
1196:Cream
1168:Types
800:Kunik
760:Colby
750:Brick
733:Types
620:Norge
468:(PDF)
457:(PDF)
214:curds
1387:list
1264:Goat
1236:Whey
1201:Goat
1181:Blue
918:Aura
790:Hoop
476:2014
434:ISBN
415:2016
389:2022
363:2013
312:6 g.
218:whey
216:and
64:Town
1289:Yak
1259:Cow
534:NPR
306:1 g
285:2 g
279:5 g
266:fat
159:FDA
78:Cow
1884::
505:^
484:^
459:.
405:.
380:.
347:.
335:^
87:No
1651:e
1644:t
1637:v
1152:e
1145:t
1138:v
885:e
878:t
871:v
718:e
711:t
704:v
568:e
561:t
554:v
516:.
499:.
478:.
442:.
417:.
391:.
365:.
352:/
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
