Training

Cheese Department Job Guides

Free, downloadable, on-the-job training guides.
 
Aging Terminology

Aging Terminology

Cheese aging, also called ripening, curing, or affinage, develops the distinctive flavor and texture of cheese. This Job Guide explains what the aging terms mean and gives examples of cheeses under each term.

Blue Cheese Pairing Guide

Blue Cheese Pairing Guide
There are many uses for Blue cheeses in the kitchen and on menus, from appetizers, salads, and snacks, to cooked dishes and desserts. Generally, the strong flavor of Blue cheeses pairs well with strong-flavored foods and beverages; milder-flavored cheeses are compatible with milder-flavored wines, beers, and foods. As we outlined in our Food Pairings Job Guides, pairings can be based on complementary or contrasting flavors. Most cheeses can be considered savory. Items in red italics are sweet, or contrasting.
The others are complementary pairing suggestions.

Brie

Brie
Brie is named after the French province of La Brie, east of Paris. Its exact origins are unknown, but Brie first appeared more than 1,000 years ago. It is very similar to another soft cheese—Camembert. Today, many fine Bries are made in the U.S. in addition to France.

Cheese Simple Recipe Concepts

Cheese Simple Recipe Concepts
One element of providing great customer service in your cheese department is helping our customers get the most out of the cheeses they buy—the most flavor and the most enjoyment. Providing customers with simple recipes or pairing ideas is one way to make the most of the opportunity. Keep a few ideas top of mind while you assist customers. When the opportunity arises, pass along an idea.

Cheese: Taste Terminology

Cheese: Taste Terminology
Many factors affect the flavor of cheese. The type of milk used, the animals’ feed, and the techniques of the cheese maker all combine to make the individual versions of cheese varieties unique. In other words, there are many Cheddar cheeses—although they are similar in many ways, each version provides the consumer with a unique flavor and texture profile. In addition, keep in mind that the characteristics of cheeses change with serving temperature, age, and other conditions.

Food Pairings

Food Pairings
When customers buy a product like meat, cheese, bread, or even cake, they probably aren’t planning to eat it by itself. You can help your store ring up more sales by helping customers find additional products that pair well with their selections. To figure out what foods pair well with each other, it helps to know a little science. 

Hard Cheese Pairing Guide

Hard Cheese Pairing Guide
There are many uses for hard cheeses in the kitchen and on menus, from appetizers, salads, and snacks, to cooked dishes and desserts. Generally, the strong flavor of hard cheeses pairs well with strong-flavored foods and beverages; milder-flavored cheeses are compatible with milder-flavored wines, beers, and foods. As we outlined in our Food Pairings Job Guides, pairings can be based on complementary or contrasting flavors. Most cheeses can be considered savory. Items in red italics are sweet, or contrasting. The others are complementary pairing suggestions.

Organic & Natural

Organic & Natural
Many shoppers are trying to eat more healthfully. Some are implementing whole health solutions, which are diets that promote health and wellness, prevent disease, help cure illnesses, and protect the environment. The diets include foods labeled “organic” and “natural.” Many customers are willing to pay a premium for them because of the perceived health value of these products.
 

Semi Hard Cheese Pairing Guide 1

Semi Hard Cheese Pairing Guide 1
There are many uses for semi hard cheeses in the kitchen and on menus, from appetizers, salads, and snacks, to cooked dishes and desserts. Generally, the stronger flavor of semi hard cheeses pairs well with stronger-flavored foods and beverages; milder cheeses are compatible with milder-flavored wines, beers, and foods. As we outlined in our Food Pairings Job Guides, pairings can be based on complementary or contrasting flavors. Most cheeses can be considered savory. Items in red italics are sweet, or contrasting. The others are complementary pairing suggestions. American, Baby Swiss, Cheddar, Colby/Colby Jack.

Semi Hard Cheese Pairing Guide 2

Semi Hard Cheese Pairing Guide 2
There are many uses for semi hard cheeses in the kitchen and on menus, from appetizers, salads, and snacks, to cooked dishes and desserts. Generally, the stronger flavor of semi hard cheeses pairs well with stronger-flavored foods and beverages; milder cheeses are compatible with milder-flavored wines, beers, and foods. As we outlined in our Food Pairings Job Guides, pairings can be based on complementary or contrasting flavors. Most cheeses can be considered savory. Items in red italics are sweet, or contrasting. The others are complementary pairing suggestions. Edam, Emmental, Gouda
 

Semi Hard Cheese Pairing Guide 3

Semi Hard Cheese Pairing Guide 3
There are many uses for semi hard cheeses in the kitchen and on menus, from appetizers, salads, and snacks, to cooked dishes and desserts. Generally, the stronger flavor of semi hard cheeses pairs well with stronger-flavored foods and beverages; milder cheeses are compatible with milder-flavored wines, beers, and foods. As we outlined in our Food Pairings Job Guides, pairings can be based on complementary or contrasting flavors. Most cheeses can be considered savory. Items in red italics are sweet, or contrasting. The others are complementary pairing suggestions. Muenster, Provolone, Swiss

Semi Soft Cheese Pairing Guide

Semi Soft Cheese Pairing Guide
There are many uses for semi soft cheeses in the kitchen and on menus, from appetizers, salads, and snacks, to cooked dishes and desserts. Generally, the mild flavor of semi soft cheeses pairs well with mild-flavored foods and beverages; stronger-flavored cheeses are compatible with stronger-flavored wines, beers, and foods. As we outlined in our Food Pairings Job Guides, pairings can be based on complementary or contrasting flavors. Most cheeses can be considered savory. Items in red italics are sweet, or contrasting. The others are complementary pairing suggestions.

 

Sensitive Ingredients: Lactose

Sensitive Ingredients: Lactose
An increasing number of customers will ask, “Is this product lactose-free?” This Job Guide will give you a basicunderstanding of lactose intolerance and how it relates to your department’s products.

Soft Cheese Overview

Soft Cheese Overview
Soft Cheese Overview

Soft Cheese Pairing Guide

Soft Cheese Pairing Guide
There are many uses for soft cheeses in the kitchen and on menus, from appetizers, salads, and snacks, to cooked dishes and desserts. Generally, the mild flavor of soft  cheeses pairs well with mild-flavored foods and beverages; stronger-flavored cheeses are compatible with stronger-flavored wines, beers, and foods. As we outlined inour Food Pairings Job Guides, pairings can be based on complementary or contrasting flavors. Most cheeses can be considered savory. Items in red italics are sweet, or contrasting. The others are complementary pairing suggestions.

Cheese Cutting Charts

Training Tips: Cheese Cutting Charts
Cheese Cutting Charts - Learn the proper cheese-cutting techniques for block, loaf, soft-ripened, and waxed wheels.

Training Tips: Kosher

Training Tips: Kosher
An ever-increasing number of consumers look for kosher certification. Jews, Muslims, and members of some other religious groups eat kosher food, as do many vegetarians, people with food allergies or intolerances, and a large percentage of consumers who just think kosher foods are better or safer. When you understand a bit about kosher food, you can serve these customers better.

Understanding Fresh Food Allergens

Understanding Fresh Food Allergens
The number of shoppers who have food allergies is increasing. Humans can be allergic to any kind of food, but eight food groups are responsible for 90% of food allergies. You can remember these eight food groups by remembering Food Problems Will Send The Emergency Medical Service

Disclaimer: The information presented in all our Job Guides (including IDDBA & YOU Training Tips) has been compiled from sources and documents believed to be reliable and represents the best professional judgment of the International Dairy-Deli-Bakery Association (IDDBA). However, the accuracy of the information presented is not guaranteed, nor is any responsibility assumed or implied, by IDDBA for any damage or loss resulting from inaccuracies or omissions.