The Maytags long ago sold their interest in household appliances. Later their Holstein herd was dispersed too but before that transpired they were already in the practice of buying milk from local Iowan farmers, and not just any milk will do.
You know, some European areas have laws about this sort of thing. Regarding the Parmigiano Reggiano of which I am so fond, it's prohibited by law to introduce milk from grain-fed cows.
In all cases, batches produced from milk obtained at different times of the year all possess different characteristics. As you can imagine, Spring milk is the most desirable. And of course as with all food there is the effect of terroir. It's not a function of snobbery to develop an appreciation of these things.
Oh, who am I kidding? It is too.
Traditionally Roquefort is made from sheep's milk. The Maytags, namely Fred, collaborated with Iowa State's Dairy Science Department where a recipe for Roquefort from cow's milk was being developed.
This cheese, by itself, is simply outstanding. I'm impressed with its soft creaminess. It's almost like ice cream except much warmer and a LOT stronger. Careful, it's quite addictive.
Notice the little speck of errant blue cheese on the orange closeup?
The chile is the pork roast with bean combination and rice from earlier. There are several containers in the freezer. It too is outstanding, although it wouldn't win any competitions, even with its load of chile varieties it's still very kid-friendly.
The salad underneath all that was not dressed. The egg and chile substituted for dressing.
Oh! I almost forgot, MINT. I used to hate mint. Now I love it. So that goes to show ya ... something about ... something.
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