French has its Roquefort, Italy its Gorgonzola, Brits are proud of their Stilton and, yes, America has as much reason as anyone in the world to boast of their own blue cheese, made by Maytag Dairy Farms of Newton, Iowa. The superlative cheese has been handmade since the first batch emerged from the aging cave in 1941. Kiran Sood, writing for The Gazette, an Eastern Iowa newspaper, takes a look at how blue cheese is made on the peaceful 600 acres of the Maytag Dairy.
