Their attempts failed, as it could be proved that this method had been introduced 20 years earlier in Denmark by Marius Boe." "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. Difficulties encountered in making these types of cheeses produced a less than satisfactory product, and quality control would have been disastrous. Roquefort, 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. The process used to make Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. In November 2016 operations resumed and a new fall catalog was issued.Īs of September, 2017, sales had resumed. In February 2016 Maytag issued three recalls with the FDA for possible contamination with Listeria monocytogenes, and subsequently stopped production and shipping for several months. The farm has survived without advertising or a sales staff. The milk for the cheese initially came from a herd of Holstein cattle that was established by Elmer Henry Maytag, a son of the Maytag founder. In 1941 production of the cheese was started by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder of the Maytag appliance company, Frederick Louis Maytag I. Maytag blue cheese is produced on the Maytag Dairy Farms just outside of Newton, Iowa city limits.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |