GLASS SANITARY CHEESE PRESERVER MAYTAG DAIRY FARMSThis is a wonderful kitchen collectable. It was difficult to get a a good picture showing the embossed lid which reads:
SANITARY CHEESE PRESERVER REMOVE LID DAILY REMOVE LID DAILY DIRECTIONS KEEP IN FOIL, PARCHMENT OR WAXED PAPER. PUT PLAIN WATER IN BOTTOM. CHANGE TWICE WEEKLY. MAYTAG DAIRY FARMS NEWTON IOWA The bowl measures 7 1/4" diameter, 4" deep inside measurement, 5" tall outside. As the picture shows, t are raised glass sections to keep cheese away from water in the bottom. The glass is very thick, at least 1/4" . T is one small chip on top rim of bowl, one small rough spot on rim and one on underneath rim of lid. T are no cracks or stains and glass is clear. This item is in overall very fine condition. FYI
This is a vintage clear pressed glass cheese dish called a Sanitary Cheese Preserver from the 1940s. The cheese dish features an internal stand. . This cheese keeper was used in stores as a commercial cheese dish.
Maytag Blue's history begins with a herd of prize Holstein cows that E.H. Maytag (the washing machine man) began to develop in 1919. From that herd, the Maytag family began producing cheese using a process developed at Iowa State University. F. L. Maytag II and Robert Maytag, sons of E. H. Maytag, created a cheese plant and storage caves on the farm to take advantage of a process developed by Iowa State University researchers to make blue cheese out of cow's milk instead of traditional sheep's milk.