[2][Blog verification needed] In February 2016 Maytag issued three recalls with the FDA for possible contamination with Listeria monocytogenes, and subsequently stopped production and shipping for several months.

The process used to make Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer.

Difficulties encountered in making these types of cheeses produced a less than satisfactory product, and quality control would have been disastrous.

There is a ripening period prior to adding rennet (a mixture of enzymes that coagulates milk into curds and whey) to the cheese.

Better results were achieved using 4 ounces of rennet per 100 pounds of milk and setting in a higher than usual temperature range of 90 to 92 °F (32 to 33 °C).