What Is Maytag Blue Cheese?
A tangy, crumbly blue cheese made from unpasteurized cow's milk in Iowa, known for its bold, pungent flavor and blue veining.
What Does Maytag Blue Cheese Taste Like?
Maytag Blue Cheese has a pungent, salty, tangy, earthy, spicy notes taste with strong, piquant, earthy, funky aromas.
- Taste
- Pungent, Salty, Tangy, Earthy, Spicy notes
- Texture
- Crumbly, Creamy (can be), Moist
- Aroma
- Strong, Piquant, Earthy, Funky
- Acidity
- Medium
Technical Metrics
Nutrition Facts
Per 28g (1 oz)Chef’s Secret
To soften the intensity of Maytag Blue for dressings, cream it with a little cream cheese or plain yogurt before mixing.
Maytag Blue Cheese Substitutes & Ratios
The best substitute for Maytag Blue Cheese is Roquefort Cheese, used at a 1:1 ratio. Sheep's milk blue, similar pungency and saltiness, good for salads/dressings.
| Substitute | Ratio | Best for |
|---|---|---|
| Roquefort Cheese Best | 1:1 | Sheep's milk blue, similar pungency and saltiness, good for salads/dressings. |
| Gorgonzola Dolce | 1:1 | Milder and creamier Italian blue, less intense but still distinct. |
| Danish Blue Cheese | 1:1 | Often milder than Maytag, but offers similar blue notes and crumbles well. |
| Stilton Cheese | 1:1 | English blue, typically richer and fruitier, less overtly salty than Maytag. |
How to Choose & Store Maytag Blue Cheese
- Look for cheese with distinct blue veins and a moist, not dry, texture.
- Avoid any with pink or brown mold.
What Pairs Well With Maytag Blue Cheese?
- Pears
- Walnuts
- Honey
- Red Wine
- Steak
- Salads
- Fig Jam.
Frequently Asked Questions
What does Maytag Blue Cheese taste like?
Pungent, Salty, Tangy, Earthy, Spicy notes Strong, Piquant, Earthy, Funky
What is a good substitute for Maytag Blue Cheese?
The best substitute is Roquefort Cheese (1:1). Sheep's milk blue, similar pungency and saltiness, good for salads/dressings.
How do you choose and store Maytag Blue Cheese?
Look for cheese with distinct blue veins and a moist, not dry, texture. Avoid any with pink or brown mold.