Previous Post Next Post


Brought to you by

Worth the Splurge: Maytag Blue Cheese

By Kelly |

In our recession-era lives we are inundated with ideas, lists, and promotions that are intended to help us save money. That’s not a bad thing. But some special ingredients make everything taste so much better that even though they’re a splurge you wouldn’t want to consider life without them. For me, I love the strongly-flavored, powerfully aromatic family of blue (bleu, if you must) cheeses, which are traditionally veiny, cave-ripened, and imported affairs: The three best types in the world are generally considered Gorgonzola, Stilton, and Roquefort. My favorite happens to be Maytag Blue, which is made on a dairy farm in Newton, Iowa, and cave-aged for six months. It is especially rich and yet has a nice bite, and I use it liberally: tossed into salads with candied walnuts, sprinkled into dressings and dips, spread on wedges of apples and pears, and to top off burgers and baked potatoes. It’s not cheap: The small wedge over there runs ten bucks. But you can make a little go a long way, it’s widely available in supermarket cheese sections, and you can save money on something else.

More on Babble

About Kelly



« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

0 thoughts on “Worth the Splurge: Maytag Blue Cheese

  1. Kelsey/TheNaptimeChef says:

    I LOVE maytag blue cheese! I agree, clearly worth the splurge. Whenever I buy it I make sure that not one little crumble is wasted!

  2. ccampion says:

    I’m looking forward to the good corn coming in so I can make one one my fave salads: tomatoes, grilled corn off the cob, and crumbled maytag…it’s great stuff.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post