A variety of blue cheese that comes from the state of Iowa in the U.S. It is a traditional farmhouse cheese made from unpasteurized cow's milk. After the cheese is made it is placed in caves for aging where it ripens for 6 months before being sold. During the aging, the veins of edible blue and/or green mold develop throughout the cheese. The molds produce the characteristic sharp and tangy flavor of the cheese, which tastes slightly nutty and somewhat spicy from the streaks of mold. Maytag Blue has a dense texture that is crumbly, but much creamier than other varieties. It is firm enough to be cut but it can also be spread on crackers and into vegetables, such as celery stalks. It is also a good cheese for dips, sauces and salad dressings.