How is Maytag Blue Cheese made?

• A. Mass-produced with pasteurized milk
• B. Traditional methods with milk from Holstein cattle, aged in caves
• C. Goat milk with short aging
• D. Plant-based fermentation

Answer: (B)

Maytag Blue Cheese comes from a traditional cheesemaking approach using cow’s milk, typically from Holstein cattle, and it is aged in caves or cave-like aging rooms. This method allows the Penicillium roqueforti mold to grow evenly through the curd during a controlled, cool, and humid environment, creating the characteristic blue veins, creamy texture, and distinctive tangy flavor.

The other descriptions don’t fit Maytag Blue as well because they involve goat milk, plant-based fermentation, or modern mass-production methods that skip the classic cave-aging process. The traditional method with cow’s milk from Holstein cows and cave aging best captures how Maytag Blue is crafted and why it develops its signature profile.