Maytag Blue

The Maytag family, famous the world over for washing machines and a repairman with a lot of time on his hands, should rightfully be celebrated for their contributions not just to washery but to gastronomy.

Out in San Francisco, Fritz Maytag used his share of the family fortune to build a better world. He is the guy who rescued the Anchor Steam Brewery out of bankruptcy in the 1970s, eventually creating one of the world's great small brewing companies. (Now, as a further contribution to society, he has started making fantastic, artisanal gin and rye whiskey.)

Meanwhile, back in Iowa, another set of Maytags stayed down on the farm, a pretty nice one I'll bet. Because since 1941, the family dairy in Newton has been turning out cheese. Today, its most famous offering is Maytag Blue, one of America's finest blue cheeses.

The cheese is sort of a midwestern ode to Roquefort, although it's made from the milk of heartland cows, not French sheep. Maytag Blue is sharp and tangy, with a well-rounded body that balances out the spiciness. It is made from raw (that is, unpasteurized) milk, and aged for about six months.

That's a shorter aging process than Maytag Blue's French cousin -- but longer than most blues made in the United States -- which makes the cheese just a bit less sharp and complex than traditional Roquefort. No matter. It's still terrific.

PAIRINGS: Blue cheese and celery - simple, classic, tasty. If you're looking for something more substantial, pair it with fruits, such as pears and apples. On the alcoholic side, why not get the cousins together? Anchor Liberty ale and Maytag blue, now that is a combination that would make old Grandpa Maytag proud.