of milk, allowing it to set in a temperature range of 85 to 86 °F (30 °C). 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). According to Lane and Hammer's records, their alterations caused the cheese-making process to speed up from this point forward, with the time spent setting, cutting and dipping nearly cut in half. Also, after dipping the cheese and allowing it to cook in hot whey, the draining time was cut from 20 to 30 minutes to 3–5 minutes. Penicillium is then added to the finished product, which produces its characteristic green veins. After the rounds of cheese are made by hand, the cheese is aged in specially designed caves where they are exposed to high humidity and cool temperatures. the cheese continued to be made by hand with milk from local dairy farms. Results The process produces cheese with more uniform color, flavor, and texture than previous processes, resulting in a consistent product. Nutritional information of blue cheese: Food energy 100 calories (420 kJ) Energy from fat 73 cal (310 kJ) Total fat 8 g Saturated fat 5 g Monounsaturated fat 2 g Cholesterol 21 mg Sodium 395 mg Total carbohydrates 1 g Protein 6 g. Awards Best Hard Blue cheese at the 2005 World Cheese Awards. References External links Little Big Cheese: Maytag's Growing Niche Market NPR's article on Maytag blue cheese Maytag Dairy Farms history American cheeses Blue cheeses Cow's-milk cheeses Blue cheese Products introduced in 1941