Campus Dining Today 2024 Winter - 46

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BRIE
History
Origin: France
Brie is named after the French province of La Brie, east
of Paris. Its exact origins are unknown, but Brie fi rst
appeared more than 1,000 years ago. It is very similar
to another soft cheese-Camembert. Today, many fi ne
Bries are made in the U.S. in addition to France.
Description
* Traditionally made from cow's milk. Some goat's milk varieties are available.
* Soft, creamy interior (sometimes called " paste " ) with snowy white, edible rind.
* The bloomy rind, or fl euri, on Brie results from Penicillium candidum, a white mold
applied to the surface. Fleuri, from the French " fl ower, " translates as " in bloom. " The
rind can be eaten and enjoyed.
* TASTE: Rich. Buttery. Slight hint of mushroom. Mild when young. Pungent with age.
* TEXTURE: Soft cheese. Ages from chalk-like texture to creamy (ideal). Paste is runny when very ripe.
Forms
* 3 kg (6.6 lbs) wheel
* 1 kg ( 2.2 lbs) wheel
* Wedges
* Slices
* 8 oz rounds
* 4 oz mini rounds
* 4 oz half rounds
* Slicing logs
Handling Tips (Always use safe food handling best practices on the job)
* Short shelf life. Once the mold rind is cut, shelf life is approximately 6-10 days.
* Several weeks to ripen. Turn cheeses every few days to distribute moisture and maintain an even fl euri.
* Cut only as much Brie as your department will sell in a day.
* Store Brie backstock in its original packaging.
* Display in a case with good cold air fl ow, ideally away from the glass.
* Avoid condensation under the Brie packaging; it will wash out the fl euri and aff ect ripening.
* Use dedicated knives, wires, and cutting boards to prevent cross-contamination.
Cross-Merchandising Concepts
* Use Brie in your sandwich program.
* Brie en croute: Display with puff pastry.
* Display with berries and condiments such as honey, chutney, and preserves.
* Pair with sparkling wine, champagnes, full-bodied Chardonnay, dessert wine, or fruity beer.
ey Selling Points
Pair with sparkling wine, champagnes, full-bodied Chardonnay, dessert wine, or fruity beer.
Key Selling Points
* Off er samples to customers when appropriate.
* Off er samples to customers when appropriate.
* Some consumers are not familiar with the fl euri, or smooth white rind. Assure them it is safe to eat
(and even enhances the fl avor), but can be removed.
* Sell a size that fi ts consumer needs: 2-3 oz. per person.
* Some consumers are not familiar with the fl euri, or smooth white rind. Assure them it is safe to eat
Disclaimer: The information presented in this Job Guide has been compiled from sources and documents believed to be reliable and represents the best professional judgment of
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.
International Dairy-Deli-Bakery Association (IDDBA). However, the accuracy of the information presented is not guaranteed, nor
© 2010, 2013, 2016, 2023 International Dairy*Deli*Bakery Association™
May be reproduced if source is included.
608-310-5000 | www.iddba.org
Sparkling White
Fruity
Traditionally
Origin
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 fl avor of
Blue cheeses pairs well with strong-fl avored foods and beverages; milder-fl avored
cheeses are compatible with milder-fl avored wines, beers, and foods. Pairings can
be based on complementary or contrasting fl avors. Most cheeses can be considered
savory. Items in red italics are sweet, or contrasting. The others are complementary
pairing suggestions.
th
Variety
Blue
Wines
* Dessert
* Red
* Sparkling
Beverages
* Apple juice
* Coff ee
* Gin
* Lambic
* Pear nectar
* Stout
Fruits/
Vegetables
* Apples
* Carrots
* Celery
* Dried
cranberries
* Cucumbers
* Pears
Creamy Blue
* Dessert
* Red
* Sparkling
* Apple juice
* Coff ee
* Gin
* Lambic
* Pear nectar
* Stout
* Apricots
h o
* Celery
* Cucumbers
* Figs
* Pears
(fresh or dried)
* Fruit bread
* Whole grain
crackers
* Water
crackers
* Almonds
* Black olives
* Dates
* Beef
* Fish
* Ham
* Poultry
* Shellfi sh
Breads/
Crackers
* Crusty bread
* Nut bread
* Whole grain
crackers
crackers
Condiments/
Nuts
* Black olives
* Honey
* Pecans
Meats/ Fish
* Beef
* Fish
* Ham
* Poultry
* Shellfi sh
Gorgonzola
* Dessert
* Red
* Sparkling
* Apple juice
* Coff ee
* Gin
* Lambic
* Pear nectar
* Stout
* Apples
* Bell peppers
* Carrots
* Citrus fruits
* Dried
cranberries
* Tomatoes
Roquefort
* Dessert
* Red
* Sparkling
* Apple juice
* Coff ee
* Gin
* Lambic
* Pear nectar
* Stout
* Apricots
* Apples
(fresh or dried)
* Avocados
* Celery
* Cucumbers
* Grapes
Stilton
* Dessert
* Red
* Sparkling
* Apple juice
* Coff ee
* Gin
* Lambic
* Pear nectar
* Stout
* Bell peppers
* Carrots
* Celery
* Dried
cranberries
* Figs
* Pears
* Crusty
bread
* Whole grain
crackers
* Water
crackers
* Black olives
* Dates
* Roasted red
peppers
peppers
* Beef
* Fish
* Ham
* Poultry
* Shellfi sh
* Crusty
bread
* Nut bread
* Pumpernickel
* Black olives
* Raisins
* Walnuts
* Beef
* Fish
* Ham
* Poultry
* Shellfi sh
* Nut bread
* Pumpernickel
* Wheat
crackers
* Honey
* Pecans
* Roasted red
peppers
* Beef
* Fish
* Ham
* Poultry
* Shellfi sh
Disclaimer: The information presented in this Job Guide has been compiled from sources and documents believed to be reliable and represents the best professional judgment of
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.
© 2010, 2013, 2016, 2023 International Dairy*Deli*Bakery Association™
May be reproduced if source is included.
608-310-5000 | www.iddba.org
is any responsibility assumed or implied, by IDDBA for any
BREAD SHAPES AND TYPES
Most breads can be categorized as pan breads or hearth breads.
However, some breads may be diffi cult to classify because they
exhibit characteristics of more than one category. For example,
rye breads can be pan breads or hearth breads. The examples in
this document are intended to be general guidelines only.
Hearth Breads
* Baked in a steamy oven, sometimes
directly on the bottom
* Crispy crust
* Round or oblong shape
* Also called Crusty or Artisan breads
Baguette (ba-GET)
* 16-28 inches long
* 4-5 slits on top
* Made with four basic
ingredients: fl our,
water, yeast, and salt
French Bread
* Typically wider and longer
than a baguette, with a
much softer crust
* Can contain ingredients
not used in a baguette,
such as milk or butter
Batard (ba-TARD)
* Shorter and wider than
a baguette
* Oblong or torpedo-shaped
* About 12 inches long
* Flavorful varieties include
garlic, cheese, herb, and grain
Boule (bool)
* French for " ball " : Traditional
French loaves were
ball-shaped
* Hand-shaped or pan-baked
* 12-inch diameter
* Mini Boule: Smaller round loaf,
6-inch diameter
Ciabatta (chuh-BAH-tuh)
* Italian for " slipper " : Gets soft
chewy texture from olive oil
in the dough
* Interior has big holes
* Slightly sweet and
sour taste
* Available in loaves, rolls, or buns
Sourdough
* Tangy taste from lactic acid
produced by bacteria
in dough
* Variety of shapes and sizes
Pan Breads
* Baked in a pan in a dry oven
* Soft crust
* Rectangular corners
* Easy to slice
* Also known as Sandwich breads
Sandwich Breads
White
* Made from white fl our
* Popular for kids
Wheat
* Made from enriched or
whole grain fl ours
* Darker and more nutritious
Multigrain
* Dense, chewy texture
* Taste depends on variety of
seeds or unmilled grains
Rye Breads
Many rye breads are hearth breads with
hard, chewy crusts. Some ryes, however, are
sandwich breads with softer crusts.
Light
* Finer crumb than other ryes
* Mild rye fl avor
Medium
* Crumb similar to light rye
* Medium rye fl avor
Dark
* Coarser crumb, densest texture
* Strong rye fl avor
Marble
* Dark rye or pumpernickel dough
marbled with light rye dough
Pumpernickel
* Darkest rye
* Coarser crumb with dense texture
* Chewy crust
* German pumpernickel is baked
in square pans with lids
Disclaimer: The information presented in this Job Guide has been compiled from sources and documents believed to be reliable and represents the best professional judgment of
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.
© 2010, 2013, 2016, 2023 International Dairy*Deli*Bakery Association™ May be reproduced if source is included. 608-310-5000 | www.iddba.org

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Campus Dining Today 2024 Winter

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