According to the Maytag website, in the early part of the 20th century an E.H. Maytag, son of Maytag appliance manufacturing company founder Frederick Maytag, began breeding a herd of Holstein show cattle.
His sons inherited the dairy in the 1930s but wanted to find a niche product to market alongside milk.
At that time, University of Iowa dairy science professors Clarence Lane and Bernard Hammer were doing experiments, trying to find a way to make Roquefort, the famous French sheep's milk blue cheese, out of cow's milk.
They were having trouble. The tried-and-true French recipe, which had worked for centuries in France, produced cheese that was dark in color and often strange in flavor.
To read the rest of the story, please go to: Evansville Courier & Press