The Portly Chef

Until this past Christmas, I was unfamiliar with Maytag blue cheese, despite my self-proclaimed status as a blue cheese expert. While cooking at my in-laws, one family member protested that the cheese was overly powerful. When I later used Maytag as the star of a blue cheese dip, it was suddenly proclaimed “delicious.”

Maytag blue, made at the Maytag Dairy Farms in Iowa, got the 5 page treatment in this morning’s Chicago Tribune (free registration required). The “Maytag” is, of course, the same Maytag family of home applicance fame.

The Tribune article explains the process for making the cheese and introduces the management of Maytag Dairy Farms (one of whom enjoys her blue with honey). The high quality cheese is a favorite, with a Food Network search turning up 42 recipes in which Emeril Lagasse recommends Maytag specifically. Food Network, the Tribune article, and the Maytag Dairy Farms site all provide what appear to be fantastic recipes. But tonight, I’ll be enjoying mine stuffed in celery, watching Top Chef.