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.
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