Glad you are pleased......and that it FINALLY came...I ordered it a week ago yesterday.....and for Kay too....and as of yet it hasn't showed and we are about to be out for the day!
I think the warmer weather was waiting for the cheese to be delivered....
Now....what are you going to dow ith it???
Linda C
Psst?? What made you think it was from me?????

OMG, you are right! That conclusion was presumptuous of me.

I've had it for less than an hour and I have been researching for ideas. I would certainly welcome your guidance.

P.S. I hope you enjoy Ringling--I'm "assuming" again--that the Durer Exhibit is at the Ringling museum.

Ringling was fabulous....lunch was a hot dog and bad feries but the art was lovely....
No Durer...but lots of other stuff....
Teh Durer is at the Fine Arts Center where ever that is.

Yum! Enjoy Cathy, I know you will.

Sounds like you are keeping busy and having fun Linda.

David

OMG! What an awesome treat!

I know you will have many wonderful meals using your Maytag.... how awesome of LindaC! Enjoy!

Alexa

Oh, wow, what a great surprise. I love blue cheese. How kind of you, Linda.

Sally

Linda, are you still in Florida? If you have time for it, I highly recommend a visit to Selby Gardens, where you will see an incredible collection of orchids. It's probably the best in the world.

Cathy, What a wonderful gift you received. As you know, Maytag is in a class by itself. I didn't know any of the history of it prior to Linda's recent posts. I have tasted it though!

BTW, Anchor Steam Beer and other Anchor beers are brewed by the company owned by a member of the Maytag family, Fritz Maytag. His beers are wonderful and not difficult to find. Hey, there's an idea... serve Anchor Steam with the Maytag Blue!

Jim

Here is a link that might be useful: Marie Selby Botanical Gardens

Here are some recipes that appeal to me:

Bleu Cheese Onion Pie

Pie Crust:
For 2 uncovered pies or a top and bottom for one pie
cups flour
1 and 1/2 teaspoons salt
1 tablespoon sugar
1 and 1/2 cups butter
1/2 cup cold water
1 egg, beaten
1 tablespoon vinegar

Combine sifted flour, sugar and salt in a bowl. Cut the butter into the mix with a pastry blender until the consistency is fairly coarse, with lumps the size of peas. Stir and work in the egg, water and vinegar and roll the dough out on a floured board. Line the pie pan with dough, flute the edges and pour in the filling and then bake. This pie calls for only a bottom crust, so you can save the extra dough in the freezer or make two pies.

To prepare the filling for one pie use the following ingredients:

Filling:
1/4 cup bleu cheese, crumbled
1 tablespoon butter
6 large onions, peeled and thinly sliced
salt and pepper to taste
1 tablespoon flour
1 cup heavy cream
4 whole eggs

Preheat the oven to 400F. Heat the butter in a large frying pan and saute the onions until soft, about 10 to 15 minutes over a low heat. Salt and pepper the onions to your taste, then turn off the heat and sprinkle on the flour. Add the cream and stir well, blending all the ingredients. Add eggs, one at a time, while stirring and when thoroughly mixed, pour into the prepared pie crust. Sprinkle the crumbled bleu cheese on top and place into the oven and bake for 35 to 45 minutes, until the top is nicely browned, but not burnt. Let cool and serve with a salad and some crisp white wine.

Bleu Cheese and Sundried Tomato Stuffed Chicken Breasts 4 6 to 8 ounce boneless, skinless chicken breasts
4 ounces bleu cheese, crumbled
8 sundried tomatoes, marinated in oil

Preheat oven to 375F. Pound chicken breasts flat. Sprinkle 1 ounce bleu cheese and 2 sundried tomatoes in the center of each breast. Fold breasts in half and roll, securing with string or toothpicks. Place rolled breasts in a nonstick or lightly oiled baking pan and bake for 20 minutes. Serves 4.

Potato, Mushroom, and Bleu Cheese Gratin 2 tablespoons unsalted butter
1 pound shiitake mushrooms, stemmed and cut into 1/2 inch slices
1/3 cup chopped shallots
5 large Idaho, russet or eastern potatoes, peeled and thinly sliced, about 3 1/4 pounds
2 cups heavy cream
1 cup chicken stock, preferably homemade
6 ounces bleu cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Position a rack in the top third of the oven and preheat to 350F. Lightly butter a 9 X 13 inch baking dish. In a large skillet, heat the butter over medium heat. Add the mushrooms and cook, stirring often, until tender, about 10 minutes. Stir in the shallots and cook until softened, about 1 minute. Set aside.

In a medium saucepan, bring the cream and broth just to a simmer over medium heat. Remove from the heat and stir in the cheese until melted. Spread half of the potatoes in the prepared dish and sprinkle with half of the salt and pepper. Top with the mushrooms, then the remaining potatoes. Season with the remaining salt and pepper.

Pour the hot cream mixture over all. Cover tightly with foil. Bake for 40 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden, about 40 more minutes. Let stand for 10 minutes before serving. Makes 8 to 12 servings.

How lucky you Cathy! I know you are really going to enjoy that.

How lucky "for" you Cathy. Gesh, I need to proof read more often.:)

You lucky girl! Now take it form me, the only recipe is:

1. Unwrap cheese
2. grab knife
3. sink into blue and pull back
4. insert into mouth.

cracker or bread optinal. (but placed onto warm toast and letting it melt is a bit of heaven. Aren't you making the 5 minute bread?)

"Serve" with some candied walnuts and a nice merlot.

And if you chunk some up and wrap well, freeze and then foodsaver, it keeps very well in the freezer.

I'm with Peppi! Just take a bite out of it and savour!

Linda, that was very "cheesy" nice of you ;-)!

Another who says....just eat it...I can easily go through a whole 2 pound wheel and not use it in anything more complicated than on a salad or on a cracker or celery stick.
At home I have a recipa for a blue cheese creamy soup, for a quiche with pecans, fora spinach, noodle and blue cheese casserole and fora chedder and blue cheese ball, as well as a blue cheese and Lilet salad dressing....
Linda C

I can do the "just eat it" recipe. In fact, good idea. We are having guests tonight before we move on the restaurant and I wanted to serve an appetizer.

Hey Peppi, we are taking them to Hot Rod's! They don't have a clue. I could do a fancy cheese board presentation--then we go to Hot Rod's. Don't you think that would be a hoot?

Blue cheese and hot pepper jelly is a great combo.....
Perfect for pre hot rods!

Lucky girl!! I'm jealous!

Now I've got black and bleu burgers on the brain!

Nice gift.....my mouth is watering!

Need to get to Newton soon to get the real Blue Cheese ....Maytag that is.

Bought some crumbles at Costco...shame on Bruce for picking those up, they werent Maytag.

They may sell it at the Hy-Vee or the local meat market here, will have to check it out

OH :(
Here's my surprise from Newton Iowa I bought this morning at a liquidation for $24.. A Maytag cordless iron LOL
{{gwi:1490920}}

Sprinkle crumbled Maytag on hot homemade potato chips for a real treat..

Cathy, what a nice surprise for you from Linda. Enjoy!

Nancy

Bruce picked up the Maytag Blue Cheese from the meat market after work. Along with dried beef, gouda cheese and beef sticks.
I had baked some fresh focaccia from the 5 Minute Aritsan Bread dough this afternoon.

Made a tray of meat and cheese tray......
oh my how wonderful that blue cheese is on a slice of warm focaccia bread. The cheese just melts in your mouth.

We also opened a bottle of Trinity Oaks Pinot Noir wine, oh so good. Not sure if this is the correct wine to pair with the cheese we had, but it went down oh so good!

Now on to another glass....clinking happy Friday to all!

A clink to you, Trudy. You and Bruce are living high on the hog. I'm not doing badly either. I had wonderful sea scallops at my favorite local restaurant.

Jim

Kathy,

I had this salad at a lunch on Friday and it was delicious ---everyone there raved about it. I thought about you and your huge wheel of Maytag while I was eating it.

The only thing the hostess did differently than this recipe, was the addition of fresh dill and fresh cilantro, both of which really added to the flavor of the salad.

I loved it so much we are having it for dinner with some thinly sliced grilled flank steak over the top.

Here is a link that might be useful: Pear and Maytag Salad with Toasted Walnut Vinaigrette

Thanks for sharing the recipe. It is almost too late because there is very little left! Boy, was it good. If I cut it down to 2 servings, I can make it. One of the salads I made is similar, it's served at Grill Smith.

I am a convert to Maytag Blue.

Thanks again LindaC!

I'm good with straight on crackers or crumbled on a lightly dressed salad... but Michael Jordan's Steakhouse at Mohegan Sun Casino has a Garlic Bread with Maytag Blue Fondue that I crave on occaision... I've only had it twice, but Oh!! Yummy!!!
{{gwi:1490921}}

See the link to the recipe posted in the New London Day...

Here is a link that might be useful: Michael Jordan's Garlic Bread with Maytag Fondue

OMG, I forgot about MJ's bread. I use to stay across the street at the Hyatt Grand Central and ate there...when the expense account allowed.

Thanks for the reminder.