What is it?

A sharp, biting, salty flavor and crumbly texture make this handmade Iowa cow’s milk blue cheese a great choice for dips and sauces. Maytag Blue should have a creamy but crumbly texture. A light dispersion of blue veining is normal for this cheese.

Kitchen math:

8 oz. = about 2 cups crumbled

Don’t have it?

You can substitute Gorgonzola, Roquefort, Stilton, Cabrales, or any other crumbly blue.

How to choose:

Maytag should feel firm and look fairly white with light streaking of blue veins. Avoid those that look watery or brown at the edges; they have been stored too long in plastic.

How to store:

Store well wrapped in the refirgerator.

Recipes

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  Recipe

  Lamb Burgers with Blue Cheese and Basil Mayonnaise

  The deep flavor in these burgers comes from mixing a little onion powder, garlic powder, and smoked paprika into the ground lamb before grilling.

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  Recipe

  Frisée and Grape Salad with Verjus and Blue Cheese

  Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

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  Recipe

  Luxurious Four-Cheese Macaroni & Cheese

  Adding the cheese in two stages helps to create the best consistency.

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  Recipe

  Turkey & Blue Cheese Salad with Tarragon-Mustard Vinaigrette

  I like this with Belgian endive, but romaine hearts work, too.

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  Recipe

  Buffalo Chicken Strips with Blue Cheese Dip

  Instead of the traditional and now rather expensive chicken wings, I use boneless, skinless chicken thighs in my version of this popular snack. It’s best to use natural, high-quality chicken.…

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  Recipe

  Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

  Prepare the components of the Wellingtons the day before or the morning before you intend to assemble them. Once assembled, freeze them for at least six to eight hours (ideally…