For nearly as long as there has been a Maytag Blue Cheese, Jim Stevens was there in some capacity at the Maytag Dairy Farm, guiding the company as demand for the pungent delicacy just grew and grew.
Stevens’ story is rare in business these days. He spent his entire working career at the dairy farm. In fact, he boasted that he never had to fill out a job application. He spent a total of 59 years at the dairy farm in some capacity or another before his retirement.
The Maytag Dairy Farm had its origins in the 1920s, when E.H. Maytag became interested in Holstein cattle. Maytag built up an award-winning herd, then worked with Iowa State University to create a blue cheese utilizing the herd’s milk. The dairy farm began operation in 1941, and four years later, Stevens was hired. He began with the most menial of jobs at the dairy farm, scrubbing the mold off the wheels of blue cheese. He was promoted to plant supervisor in the early 1960s, and then named vice-president and farm manager in 1973.
Stevens was named president of the operation in 1992, and the blue cheese demand has steadily increased over the years. In response to the demand, the caves on the farm for aging the cheese have been expanded, and more office space has been added. Stevens had said that even though there is pressure to change the production methods at the dairy farm, he didn’t want to sacrifice quality for quantity.
Stevens retired in 2004, but continued to be active at the dairy farm in his capacity as consultant. Myrna Ver Ploeg succeeded Stevens as president at the dairy farm.
Jim Stevens passed away on Sept. 4, after battling leukemia and lymphoma. He was 83 years old.
He is survived by his wife, Marge; his son, Paul; three daughters, Patricia Stevens Earle, Teresa Stevens Lyman, and LeAnn Stevens; three grandchildren; and a brother, Robert.