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ShopRite from Home MasterCard Promotion

Dear ShopRite from Home Shopper,

You have received an exclusive offer specifically for you! Spend $75 or more when you use your MasterCard® and your ShopRite Price Plus® Club Card at any ShopRite from Home from Sunday, May 24th through Saturday, June 6th, 2015 and qualify for $20 off a future ShopRite or ShopRite from Home shopping order.

Your qualification notice will print at the bottom of your register receipt the next time you shop after you qualify (please allow 24 hours for the qualification notice to print). Your $20 discount is redeemable towards your Shoprite from Home shopping order made between Monday, June 8th and Saturday, July 4th, 2015. The $20 will automatically be deducted from your shopping order.

Start Saving today! Remember, you only have two weeks to qualify for $20 off a ShopRite from Home shopping order. Make sure you use the same Price Plus® Club Card for all your purchases in order to qualify.

Sincerely, Your friends at ShopRite from Home

*Offer only valid to email recipient. Offer is not transferable. Limit 1 offer per cardholder. Offer only valid when you use your valid MasterCard debit or credit card. PIN-based and international transactions ineligible. Accounts subject to credit approval. Restrictions and limitations apply. MasterCard has no responsibility for the redemption of this offer. MasterCard and the MasterCard Brand Mark are registered trademarks of MasterCard International Incorporated.

Disclaimer: Purchases must be made in a single transaction. Offer valid at ShopRite from Home only. Offer not valid in store or at shopritedelivers.com. Your qualified purchase is calculated after Price Plus discounts have been applied. Shopping fees may apply. Your order must be picked up or delivered by 6/6/15 to qualify for this offer. The items pictured are for display purposes only and may not be available at the time of purchase. Discount will be reflected on final register receipt. Paypal transactions are not included.

Click here to start shopping now!


DANNON® OIKOS® TRIPLE ZERO SHOPRITE® SWEEPSTAKES OFFICIAL RULES

THIS SWEEPSTAKES IS INTENDED FOR PLAY BY LEGAL RESIDENTS OF THE UNITED STATES RESIDING IN ONE OF THE ELIGIBLE STATES LISTED BELOW WHO ARE 18 YEARS OF AGE OR OLDER AS OF THE DATE OF PARTICIPATION AND WILL BE GOVERNED BY U.S. LAW. DO NOT PARTICIPATE UNLESS YOU ARE ELIGIBILE AND LOCATED IN AN ELIGIBLE STATE AT THE TIME OF PARTICIPATION.

 

NO PURCHASE OR PAYMENT OF ANY KIND NECESSARY TO ENTER OR WIN. PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED OR RESTRICTED BY LAW.

 

  1. ELIGIBILITY: The DANNON® Oikos® Triple Zero ShopRite® Sweepstakes (“Sweepstakes”) is open to legal U.S. residents currently residing in Connecticut, Delaware, Maryland, New Jersey, New York or Pennsylvania who are 18 years of age or older at the time of participation. Void where prohibited by law and anywhere not specifically listed herein. Employees, officers and directors of The Dannon Company, Inc. (“Sponsor”), its parent, subsidiary, and affiliated companies, advertising, promotion or production agencies, Web masters/suppliers (and their IRS dependents, immediate family members [spouse, parents, children, siblings] and individuals residing in their same household, whether or not related), and the NFL Entities (as defined below) are not eligible to participate. By participating, entrants agree to these Official Rules and the decisions of the Sponsor and/or its independent judging agency which are final and binding in all respects.

 

  1. SWEEPSTAKES PERIOD: Sweepstakes begins at 12:00:00 a.m. Eastern Time (“ET”) on May 1, 2015 and ends at 11:59:59 p.m. ET on May 30, 2015 (“Sweepstakes Period”). Sponsor’s computer is the official time keeping device for this Sweepstakes.

 

  1. HOW TO ENTER: During the Sweepstakes Period, visit www.OikosTZSweeps.com (the “Website”) complete and submit the registration form including a valid home address (P.O. Boxes are not permitted) to receive one (1) entry into random drawing. In the event of an identity dispute, the entry will be considered made by the registered owner of the email address used No other form of entry is valid. Limit one (1) entry per person/email address per day. A “day” is defined as the twenty four (24) hours between 12:00:00 a.m. ET and the following 11:59:59 p.m. ET.

 

  1. RANDOM DRAWING: Winners will be selected in a random drawing to be held on or about June 5, 2015 from among all eligible entries received by an independent agency whose decisions are final and binding. Odds of winning a prize depend upon the number of eligible entries received. Limit one (1) prize per person/email address/household.
  2. PRIZE DETAILS: Three (3) Prizes: Each prize is an “NFL Season Tickets Prize Package” consisting of two (2) tickets to each regular-season home game for the NFL team of winner’s choice for the 2015 NFL season. Seating assignments are at the sole discretion of the Sponsor. Transportation, parking, accommodations, meals, gratuities and all other expenses not specified herein are solely winner’s responsibility. Approximate Retail Value (“ARV”) of each prize is $3,000.00. Total ARV of all prizes offered is $9,000.00. If winner cannot accept prize as stated, prize may be forfeited in its entirety. No substitution, cash redemption or transfer of prize permitted, except in Sponsor’s sole discretion. Sponsor reserves right to substitute prize with prize of equal or greater value if advertised prize becomes unavailable. Sponsor will not replace any lost or stolen prizes. Any difference in value will not be awarded to the prize winner.

 

  1. GENERAL CONDITIONS: By entering, participants agree (and agree to confirm in writing) that: (a) Sponsor, the NFL Entities (as defined below), Wakefern Food Corp. (“Wakefern”), ShopRite, and any of Wakefern’s and ShopRite’s participating stores, and their respective parents, subsidiaries, related and affiliated entities, partners, members, representatives, consultants, contractors, legal counsel, advertising and promotion agencies, and all of their respective officers, directors, employees, representatives and agents (collectively, the “Released Parties”) are released, will have no liability whatsoever for, and shall be held harmless by participants against any liability for any injuries, losses or damages of any kind to person(s) including, without limitation, death, or property, resulting in whole or in part, directly or indirectly, from acceptance, possession, misuse or use of any prize or participation in this Sweepstakes or any Sweepstakes-related activities including, without limitation, any travel related thereto; (b) except where legally prohibited, winners grant (and agree to confirm that grant in writing) permission to Sponsor and those acting under its authority the right to the use of his/her name, picture, likeness, voice, biographical information and statements, at any time or times, for advertising, trade, publicity and promotional purposes without additional compensation, in all media now known or hereafter discovered, worldwide in perpetuity, and on the Internet and World Wide Web, without notice, review or approval, unless prohibited by law; (c) any portion of the prize not accepted or used by the winner will be forfeited; and (d) Sponsor is not responsible for any inability of winner to accept or use any prize (or any portion thereof) for any reason. The prize winners shall bear all risk of loss or damage to their prize after it has been delivered.

 

  1. WINNER NOTIFICATION: Potential winners will be notified by email or mail at the email address or mailing address provided at the time of entry. Winners will be required to complete, sign and return an Affidavit of Eligibility, a Liability Release, and where lawful, a Publicity Release within seven (7) days of date of notification. Sponsor is not responsible for any change of email address and/or mailing address of entrants. If a potential winner is found not to be eligible or not in compliance with these Official Rules, if any required documents are not returned in a timely manner, if Sponsor is unable to contact a potential winner within a reasonable time period, or if prize notification or prize is returned as undeliverable, the potential winner may be disqualified. The value of any prize awarded to a winner may be reported for tax purposes. Winners will be issued an IRS 1099 Form for the retail value of the prize. All federal, state and local taxes, if any, on prizes and any other costs and expenses associated with prize acceptance and use not specified herein as being provided are solely winner’s responsibility, regardless of whether it, in whole or in part, is used. Any unclaimed prize or portion of prizes will not be awarded. Allow 8-12 weeks for prize delivery following completion of verification process. All prizes will only be delivered to addresses (no PO Boxes) within one of the eligible states.

 

Please see the privacy policy located at www.dannon.com/privacy.aspx for details of Sponsor’s policy regarding the use of personal information collected in connection with this Sweepstakes. If you are verified as a prize winner, your first name, last initial, city and state will be included in a publicly-available winner’s list.

 

  1. LIABILITY LIMITATIONS: The Released Parties are not responsible for lost, late, illegible, incomplete, stolen, postage-due, mutilated, non-delivered or misdirected entries or mail; or for interrupted or unavailable satellite, network, server, Internet Service Provider, Website, telephone or other connections, availability or accessibility, or miscommunications, or failed computer, satellite, telephone or cable transmissions, or lines, or technical failure or jumbled, corrupted, scrambled, delayed, or misdirected transmissions or computer hardware or software malfunctions, failures, or technical errors or difficulties, or other errors of any kind whether human, mechanical, electronic or network or the incorrect or inaccurate capture of an entry or other information or the failure to capture, or loss of, any such information. Persons who tamper with or abuse any aspect of this Sweepstakes or otherwise attempt to undermine the legitimate operation of the Sweepstakes by cheating, hacking, deception, or other unfair entry practices or intending to annoy, abuse, threaten or harass any other participants or Sponsor representatives, as solely determined by the Sponsor, will be disqualified. Any use of robotic, automatic, macro, programmed or like entry methods will void all such entries by such methods, and disqualify any participant using such methods. The Released Parties are not responsible for injury or damage to participants’ or to any other person’s computer related to or resulting from participating in this Sweepstakes or downloading materials from or use of the Website. The Released Parties are not responsible for any incorrect or inaccurate information, whether caused by Website users, human error, tampering, hacking, or by any equipment or programming associated with or utilized in the Sweepstakes, and assume no responsibility for any error, interruption, deletion, defect, delay in operation, or transmission, communications line failure, theft or destruction, or unauthorized use of Website or any equipment associated with this Sweepstakes. Sponsor reserves the right, in its sole discretion to cancel or suspend this Sweepstakes should fraud, virus, bugs or other causes beyond the control of Sponsor corrupt the administration, security or proper play of the Sweepstakes. In the event of cancellation, Sponsor will randomly award the prizes from among all eligible, non-suspect entries received prior to cancellation.

 

CAUTION: ANY ATTEMPT BY ANY PERSON TO DELIBERATELY DAMAGE ANY WEBSITE OR UNDERMINE THE LEGITIMATE OPERATION OF THE SWEEPSTAKES MAY BE A VIOLATION OF CRIMINAL AND CIVIL LAWS AND SHOULD SUCH AN ATTEMPT BE MADE, SPONSOR RESERVES THE RIGHT TO DISQUALIFY AND SEEK DAMAGES FROM ANY SUCH PERSON TO THE FULLEST EXTENT PERMITTED BY LAW.

 

  1. Binding Arbitration and Disputes: Any controversy or claim arising out of or relating to this Sweepstakes shall be settled by binding arbitration in a location determined by the arbitrator as set forth herein (provided that such location is reasonably convenient for claimant), or at such other location as may be mutually agreed upon by the parties, in accordance with the procedural rules for commercial disputes set forth in the Comprehensive Arbitration Rules and Procedures of JAMS (“JAMS Rules and Procedures”) then prevailing, and judgment upon the award rendered by the arbitrator(s) may be entered in any court having jurisdiction thereof. The arbitrator shall be selected pursuant to the JAMS Rules and Procedures. The arbitrator shall apply New York law consistent with the Federal Arbitration Act and applicable statutes of limitations, and shall honor claims of privilege recognized at law. In the event that the claimant is able to demonstrate that the costs of arbitration will be prohibitive as compared to the costs of litigation, Sponsor will pay as much of the claimant’s filing and hearing fees in connection with the arbitration as the arbitrator deems necessary to prevent the arbitration from being cost-prohibitive. If any part of this arbitration provision is deemed to be invalid, unenforceable or illegal (other than that claims will not be arbitrated on a class or representative basis), or otherwise conflicts with the rules and procedures established by JAMS, then the balance of this arbitration provision shall remain in effect and shall be construed in accordance with its terms as if the invalid, unenforceable, illegal or conflicting provision were not contained herein. If, however, the portion that is deemed invalid, unenforceable or illegal is that claims will not be arbitrated on a class or representative basis, then the entirety of this arbitration provision shall be null and void, and neither claimant nor Sponsor shall be entitled to arbitrate their dispute. Upon filing a demand for arbitration, all parties to such arbitration shall have the right of discovery, which discovery shall be completed within sixty days after the demand for arbitration is made, unless further extended by mutual agreement of the parties. THE ARBITRATION OF DISPUTES PURSUANT TO THIS PARAGRAPH SHALL BE IN THE PARTICIPANT’S INDIVIDUAL CAPACITY, AND NOT AS A PLAINTIFF OR CLASS MEMBER IN ANY PURPORTED CLASS OR REPRESENTATIVE PROCEEDING. THE ARBITRATOR MAY NOT CONSOLIDATE OR JOIN THE CLAIMS OF OTHER PERSONS OR PARTIES WHO MAY BE SIMILARLY SITUATED. DO NOT ENTER THIS SWEEPSTAKES IF YOU DO NOT AGREE TO HAVE ANY CLAIM OR CONTROVERSY ARBITRATED IN ACCORDANCE WITH THESE OFFICIAL RULES.

 

BY PARTICIPATING IN SPONSOR’S SWEEPSTAKES, EACH PARTICIPANT INCLUDING EACH PRIZE WINNER, AGREES THAT TO THE EXTENT PERMITTED BY APPLICABLE LAW: (1) ANY AND ALL DISPUTES, CLAIMS AND CAUSES OF ACTION ARISING OUT OF OR CONNECTED WITH THE SWEEPSTAKES, OR ANY PRIZE AWARDED, WILL BE RESOLVED INDIVIDUALLY THROUGH BINDING ARBITRATION AS SET FORTH ABOVE, WITHOUT RESORT TO ANY FORM OF CLASS ACTION; (2) ANY AND ALL CLAIMS, JUDGMENTS AND AWARDS WILL BE LIMITED TO ACTUAL THIRD-PARTY, OUT-OF-POCKET COSTS INCURRED (IF ANY), BUT IN NO EVENT WILL ATTORNEYS’ FEES BE AWARDED OR RECOVERABLE; (3) UNDER NO CIRCUMSTANCES WILL ANY PARTICIPANT OR PRIZE WINNER BE PERMITTED TO OBTAIN ANY AWARD FOR, AND PARTICIPANT HEREBY KNOWINGLY AND EXPRESSLY WAIVES ALL RIGHTS TO SEEK, PUNITIVE, INCIDENTAL, CONSEQUENTIAL OR SPECIAL DAMAGES, LOST PROFITS AND/OR ANY OTHER DAMAGES, OTHER THAN ACTUAL OUT OF POCKET EXPENSES), AND/OR ANY RIGHTS TO HAVE DAMAGES MULTIPLIED OR OTHERWISE INCREASED; AND (4) PARTICIPANT’S REMEDIES ARE LIMITED TO A CLAIM FOR MONEY DAMAGES (IF ANY) AND PARTICIPANT IRREVOCABLY WAIVES ANY RIGHT TO SEEK INJUNCTIVE OR EQUITABLE RELIEF. SOME JURISDICTIONS DO NOT ALLOW THE LIMITATIONS OR EXCLUSION OF LIABILITY, SO THE ABOVE MAY NOT APPLY TO EVERY PARTICIPANT.

 

  1. GOVERNING LAW AND JURISDICTION: By participating, participants agree that all issues and questions concerning the construction, validity, interpretation and enforceability of these Official Rules, participant’s rights and obligations, or the rights and obligations of the Sponsor in connection with the Sweepstakes, shall be governed by, and construed in accordance with, the laws of the State of New York without giving effect to any choice of law or conflict of law rules, and any matters or proceedings which are not subject to arbitration as set forth in these Official Rules and/or for entering any judgment on an arbitration award, shall take place in the State of New York, in the County of Westchester. By participating, participants consent to the jurisdiction and venue of the federal, state and local courts located in Westchester County, New York.

 

  1. WINNER’S LIST: For the names of the winners, mail a self-addressed, stamped envelope to: DANNON® Oikos® Triple Zero ShopRite® Sweepstakes Winner’s List Request, PO Box 3000, Dept. 856-716, Young America, MN 55558-3000 for receipt by June 30, 2015.

 

SPONSOR: The Dannon Company, Inc., 100 Hillside Avenue, White Plains, NY 10603-2863.

 

© 2015 The Dannon Company, Inc. All rights reserved.

 

Oikos is a registered trademark of Stonyfield Farm, Inc. used under license by The Dannon Company, Inc.

 

The National Football League, its member professional football clubs, NFL Ventures, Inc., NFL Ventures, L.P., NFL Properties LLC, NFL Enterprises LLC and each of their respective subsidiaries, affiliates, shareholders, officers, directors, agents, representatives and employees (collectively, the “NFL Entities”) will have no liability or responsibility for any claim arising in connection with participation in this sweepstakes or any prize awarded. The NFL Entities have not offered or sponsored this sweepstakes in any way.


Cheese 101

1. Affine

The French word for “to finish or refine”; also used to describe a perfectly ripe cheese.

2. Aging

The process of curing or ripening cheeses in carefully controlled environments to allow the development of microorganisms that accentuate the basic cheese flavors.

3. American cheese

American cheese is widely recognized by its mild and creamy flavor, white or orange-yellow coloring and easy-to-melt quality. You can count on this all-time family favorite to be at home everywhere — from the dinner table to the picnic table, and from lunch boxes to luncheon buffets.

Not only does American cheese make delectable grilled cheese sandwiches and superb chef’s salads, it’s also perfect in cream-based soups. It melts beautifully over vegetables and baked potatoes, and makes a classic topping for cheeseburgers.

Pair American cheese with red wine, beer, milk, iced tea or soft drinks.

4. Ammoniated

A term describing cheese that smells of ammonia as a result of being overripe or improperly ripened. A hint of ammonia is not objectionable with white bloomy rinds after they are first unwrapped, as they should be allowed to breathe.

5. Annatto

A natural vegetable dye used to give many cheese varieties—especially New York and Wisconsin Cheddars and many English cheeses—a yellow-orange hue.

6. Asiago cheese

Asiago is an Italian cheese with a flavor similar to a blend of aged Cheddar and Parmesan. This cow’s milk cheese is named after its point of origin—a quaint village in the Northern part of Italy. Young Asiago has a mild and sweet flavor while aged Asiago is well-loved for its sharp, fruity flavor.

Young Asiago can be chunked or sliced for sandwiches, wraps or snacking. Aged Asiago is the perfect grating cheese and can be added to soups and salads.

Pair Asiago with Late Harvest Gewurztraminer, Cabernet Franc, Pinot Noir, Beaujolais, Chardonnay, Riesling, Sauvignon Blanc, Pinot Blanc, Burgundy, Merlot, Dolcetto or Barbera.

7. Bleu

The French word for blue.

8. Bloomy Rind

The white, sometimes mottled rind that grows on soft-ripened cheeses such as Brie and Camembert.

9. Blue cheese

Blue cheese offers flavors ranging from delicate and only slightly tangy to richly earthy and very sharp. Textures can range from crumbly to readily spreadable. This cheese is easily distinguished by the green-gold marbled interiors. The blue streaks are a result of mold from harmless bacteria that is added during manufacturing. Though all blue cheese shares the basic flavor of Penicillium Roquefort, different milks make them individually distinctive.

Blue cheese can be used to make salad dressing and dips, and works well in pasta dishes, omelets, crepes and soufflés. It can also be served for dessert with fresh fruit. Pair blue cheese with Pinot Noir, Burgundy, Port, Late Harvest Riesling, sweet reds or whites, fruity reds, Amarone or Port.

10. Brebis

The French word for cheese made from sheep’s milk.

11. Brick cheese

Brick cheese is ivory to creamy yellow in color with flavor that ranges from very mild to pungently sharp. The cheese, which originated in Wisconsin, is dotted with small, round openings. When young, brick has a mild and sweet flavor with a touch of nuttiness. It is easy to slice and makes a perfect melting cheese at this stage. The more pungent variety resembles the surface-ripened beer cheese, or beer kase, of Germany with a strong flavor that increases with age.

Brick cheese is great over casseroles and soups and makes a particularly good sandwich with pumpernickel bread and raw or sautéed onions.

Pair mild brick cheese with light red wine or beer and aged brick with fruit juices, iced tea or lemonade.

12. Brie

Brie is the most popular of all imported French cheeses. This soft-ripened cheese is made with cow’s milk and has a white or off-white bloomy rind and a soft and slightly runny interior with a mild glossy paste.

Brie should be eaten when it is “affine” or fully ripened. The aroma should be reminiscent of fresh mushrooms and always pleasant. A chalky texture is a sure sign that it was cut before its peak. As with most cheese, brie should always be served at room temperature so its full texture and flavor is allowed to develop.

Brie has its origins in the region of Ile-de-France not far from Paris and can be traced back to the 5th century.

Serve brie at room temperature with fresh fruits and walnuts or layer with sun-dried tomatoes and bake en croûte for a special treat.

Pair brie with Bordeaux and Burgundy wines.

13. Bufala

The fresh Mozzarella cheese made from the milk of water buffalos in Italy.

14. Butterfat

The ratio of protein and fat that remains in a cheese after all the water is removed. Cheese is essentially made up of water, fat and protein. 50% butterfat means that half of the dry matter is fat, and the other half is protein and minerals. Butterfat percentage is very different from the percentage of fat in a cheese.

15. Buttermilk

The low-fat liquid that is drained off in making butter.

16. Cabra

The Spanish word for goat and goat’s milk.

17. Caerphilly

Caerphilly is a semi-firm cow’s milk cheese that is mild and creamy with a buttery flavor that finishes with a hint of lemon. This English cheese originated in Wales in the late 20th century. When demand exceeded Wales’ capacity, they persuaded cheesemakers in Somerset, England, to make the product; it has been an English favorite ever since.

Caerphilly is the perfect snacking cheese and can be served with fruit, bread, chutney or preserves.

Pair Caerphilly with dry white wines.

18. Camembert

A soft-ripened cow’s milk cheese with a white bloomy rind and a flavor that ranges from mild to distinctively full depending on its age. Camembert has been exclusively produced in Normandy since the end of the 18th century. Similar to brie in texture, authentic “A.O.C.” Camembert’s subtle differences of flavor are indicative of the rich milk produced by the cows that graze on the grasses local to the coastal region of Normandy. Camembert is a gorgeous addition to any cheese plate. Packaged for sale both here and in France in small, round wooden boxes, there are actually societies in France dedicated to collecting the colorful and informative Camembert labels.

Camembert can be served for dessert with apples, grapes and walnuts, or try a classic Parisian fast food lunch— a thin crispy baguette cut in half with ripe Camembert.

Pair Camembert with white Burgandys, Rhine whites, Pinot Noir or Gamay.

19. Capra

The Italian word for goat and goat’s milk.

20. Certified Organic

Consisting of at least 95% organic product ingredients. Cannot include genetically modified foods (GMO). Animals must be fed 100% organically grown feed and given access to outdoor land and pasture. Antibiotics cannot be used.

21. Cheddar

Cheddar is a cow’s milk cheese that is widely regarded for its rich, full flavor.

As Cheddars age, they become more complex in flavor, appearance, texture and aroma. With each passing year of aging, they gradually change from a fresh milky flavor and soft, almost rubbery, texture to classic cheeses that are rich in flavor, crumbly in texture, pleasantly sharp in taste and acidic in aroma.

Cheddar’s trademark sharpness develops at about two years into the aging process, and is due to the increasing concentration of salts and acids that begin to build in the cheese. At about this time, the salts begin to bind to themselves and form small crystals. At about three years of aging, the salts begin to form small granules and by five years the salts can form into small, “crunchy” grains. This is a natural and desirable part of the aging process and it adds to the complexity of the cheese and its flavor appreciation.

Aged Cheddar’s texture should be both dry and crumbly, but still rich, creamy and full bodied. The aroma should be an invitation to the upcoming flavor, but should be clean, pleasant and slightly tingly to the nose.

Cheddar can be added to cream-based soups or sauces, shredded over baked potatoes or melted over steamed vegetables and baked dishes. It is also great in a traditional toasted cheese sandwich or served with a slice of apple pie. Pair Cheddar with red wines like Zinfandel or Merlot and with pale ales or stout beers.

22. Cheddaring

The traditional English way of preparing curds in Cheddar making that enhances its texture, stacking the curds to let the whey drain.

23. Cheese Dip

Very soft cheese infused with a wide variety of flavors.

24. Cheese Spread

Soft, spreadable, cheese-based products available in a wide variety of flavors.

25. Chèvre

The French word for goat and goat’s milk. Chèvre is typically used to describe fresh goat cheeses with a snowy white color, mildly tangy flavor, a soft yet slightly crumbly texture and a fresh dairy fragrance. There are literally dozens of different goat cheeses produced in France and the United States today. The range of flavors and textures can vary as much as any of the cheeses made from cow’s milk. Goat cheese is relatively low in fat, easily digested and a wonderful source of calcium and protein. Chèvre can be covered in herbs such as thyme or rosemary, spices like black pepper or green peppercorns, a fine vegetable ash or served au naturel. For good reason, it remains one of the fastest growing categories of cheese.

Serve chèvre as a dessert cheese with fresh fruit or spread on baguettes or bagels.

Pair chèvre with Rhone reds, Pouilly-Fumé or Sancerre.

26. Colby

Colby is a semi-firm cheese that is produced in the same style as Cheddar, but features a softer, semi-firm texture. Colby comes in a warm, orange color, is peppered with tiny holes and features a rich, welcoming flavor.

Colby makes the perfect addition to roast beef, turkey and ham sandwiches. It also works well when cubed in macaroni salad or shredded as a topping for chili.

Pair Colby with red wines, beer, white grape juice or apple cider.

27. Colby Jack

Colby Jack (also called Marble Jack or Co-Jack) is the perfect marriage of the flavors, textures and orange and white colors of Colby and Monterey Jack. The cheese is semi-firm with a mild, creamy flavor and distinctive orange and ivory marbling.

Colby Jack adds wonderful eye-appeal and flavor to cheese platters, pizzas, casseroles and sandwiches. It can also be used for nachos, cut into sticks as a snack and cubed for garden or fruit salads.

Pair Colby Jack with fruity wine or white grape juice.

28. Crème

A classification of cheese derived from the butterfat content. Double crème cheeses contain at least 60% butterfat: Havarti, Gouda or Brie. Triple Crème cheeses contain at least 70% butterfat: Gournay and St. Andre.

29. Devon Cream

Devon Cream is a clotted yellowish cream with 55-60% fat content. It is so thick it does not need whipping.

Serve Devon Cream in tea, over berries, fruit salad, fruit pies or cakes. It can also be served with waffles, crepes and scones for the perfect English Cream Tea. Add it to horseradish to make a delectable sauce for beef, or use in tomato sauce for pasta.

Pair Devon Cream with Sancere or Semillon.

30. Dry Matter

All the components of cheese solids excluding moisture. Dry matter includes proteins, milk fat, milk sugars and minerals.

31. Edam

Mild and tangy semi-firm table cheese with a pale yellow interior and a red wax rind. Created over 600 years ago in the town of Edam, Holland. It is second only to Gouda as Holland’s most exported cheese. This cow’s milk cheese is known for its mild and sometimes salty flavor and makes a good alternative to Gouda.

Serve Edam with peaches, melons, cherries and apricots, or atop your favorite cracker.

Pair Edam with beer or American Rieslings.

32. Emmenthaler

The Swiss word for Swiss cheese.

33. Eye

A hole within cheese that is caused as a result of fermentation during the curing process. Eyes are common in all Swiss-type cheeses.

34. Farmer’s Cheese

Similar to a firm cottage cheese with a rich, creamy taste and semi-soft, crumbly texture. Farmer’s cheese is ivory to creamy yellow in color and has a buttery flavor. This traditional favorite is firm enough for cubing, shredding or slicing.

Farmer’s cheese is ideal for casseroles, dips, au gratin potatoes, macaroni and cheese, blintzes and desserts. It can also be served with pastrami on dark pumpernickel bread or sliced and served with crackers and fresh fruit for snacking.

Pair farmer’s cheese with fruity white wine, iced tea or coffee.

35. Farmhouse

A term referring to artisanal cheeses handmade on farms in England and elsewhere.

36. Fat

Many cheeses have 8 grams of fat per ounce (1 ounce = 28 grams). Low fat and reduced fat cheeses have between 3 and 6 grams per ounce. There is little that will be saved in the way of fat and calories by eating a low-fat cheese and much to lose in flavor, texture and quality. Flavor in cheese is greatly due to its fat content.

37. Feta

A white, pickled cheese that has considerable salt added to prolong its keeping quality. Feta’s manner of curing 4 to 6 weeks in a brine bath distinguishes it from all other cheeses. This brining process gives feta a soft, crumbly texture and a strong, salty flavor.

The original feta was a sheep’s milk cheese made in the Balkans, especially Greece. It is often made from a mixture of sheep’s and goat’s milk, or goat’s and cow’s milk and sometimes it is made from cow’s milk alone. Imported feta has protected name status and can only come from Greece.

Feta may be eaten as a table cheese. It also crumbles perfectly onto Mediterranean salads. Because it melts so beautifully, it is used in a wide variety of cooked dishes. Pair feta with Muscat or Beaujolais.

38. Fondue

A delicious combination of Gruyere and Emmentaler. Fondue is one of the national foods of Switzerland. It is a communal meal where all the diners use slender forks and immerse bite size portions of toasted bread into a large pot of melted cheese. Fondue is wonderful at festive holiday celebrations or intimate dinners for two. Everyone will love dipping into this luscious and creamy cheese combination!

Serve fondue with hearty bread cubes, crackers, fresh vegetables and fruits for dipping.

Pair fondue with Chablis, Pomerol or Chasselas.

39. Fontina

The original Fontina is only made in the Aosta Valley of northern Italy from unpasteurized milk. The initials CPF (Consortium of Fontina Producers) appear on each wheel certifying its origin. Fontina has a delicate, nutty, almost honeyed flavor, somewhat like Swiss Gruyere but sweeter and more buttery. It is a medium ripened cheese, with a smooth, elastic, straw-colored paste that has sparse round holes. Techniques used to make Fontina resemble those used for Swiss cheeses however a very different starter culture produces distinctive flavors and only a few tiny holes. Depending on age, Fontina is mild and milky, faintly nutty or memorably complicated in flavor.

Fontina makes a fine eating cheese when served as an appetizer, snack or dessert. It is also very versatile in cooking.

Pair Fontina with Gamay Beaujolais, Pinot Noir, Riesling, Gewurztraminer, light red and fruity white wines or bock beer.

40. Formaggio

The Italian word for cheese.

41. Fromage

The French word for cheese.

42. Gorgonzola

Exceptional flavor with a rich, creamy texture and beautiful, consistent greenish blue veining. It is a cow’s milk cheese that is known for its slightly piquant, full, earthy flavor. Gorgonzola gets its name from the town located in the Po Valley near Milan where it has been made since A.D. 879.

Heat and toss gorgonzola with pasta or stir it into risotto or mashed potatoes. Gorgonzola matches nicely with fish, poultry and beef dishes and makes a nice snack with pears, apples, walnuts, cashews and apricots.

Pair gorgonzola with red wines like Pinot Noir, Merlot and Zinfandel, or dessert wines like Port and Late Harvest Rieslings.

43. Gouda

A semi-soft to hard cheese similar to Edam. Aged one to four months for a mild and buttery flavor.

Originally from the village of Gouda, northeast of Rotterdam, in the Netherlands, Gouda cheese, pronounced “how-da” by the Dutch, was already being exported to other countries as far back as the 13th century. Today, Gouda is the largest selling cheese in Holland representing 60% of all cheese production. It is typically encased in an inedible red wax rind. Made from full cow’s milk it has a semi-firm, straw-colored body scattered with a few small irregular holes. Gouda’s nutty and mellow flavor is also available in a smoked variety.

This classic snacking cheese is also excellent on sandwiches and burgers, or on a fruit tray.

Pair Gouda with Beaujolais Villages or lager beer.

44. Grana

The Italian term for hard-grating cheese.

45. Grana Padano

Hard, straw-colored cow’s milk cheese from Northern Italy’s Po Valley that is very similar to Parmigiano Reggiano®. Grana Padano has become popular in the states for its mellow, nutty flavor. Grana means “grain” in Italian and originates from the 11th century. Its main differences from Parmigiano Reggiano® are that it is allowed to be handmade year round and can be sold after it has aged a shorter period of time. Its name is legally protected “D.O.C.,” and production is strictly controlled. Made from partially skimmed cow’s milk, Grana Padano is very high in protein and other nutrients. It has a compact grainy texture and an inedible hard oily rind.

Grana Padano can be grated and served in pasta dishes, soups and salads, or eaten with dried fruit and nuts.

Pair Grana Padano with Barolo, Chianti or Brunello.

46. Gruyère

An earthy hard cheese with a nutty and fruity flavor. Inedible light brown natural rind is stamped with “Gruyère” and “Switzerland” in blue or red. This cow’s milk cheese is aged a minimum of 100 days and is peppered with tiny round holes.

Gruyère originated before the 12th century and is named after the District of Gruyeres in the canton of Fribourg in French-speaking Switzerland. As with all the other name-controlled Swiss cheeses, always look for the Swiss Seal and Swiss name on the rind of the cheese.

Gruyère can be mixed with Emmental for fondue, used for making Mornay sauce or melted over vegetables.

Pair Gruyère with Rhone whites, Pinot Noir or Cabernet Sauvignon.

47. Havarti

An all-natural cow’s milk cheese with small irregular holes, a mild and creamy flavor and tangy, milky aftertaste. This rindless cheese is ivory in color and is available plain or can be infused with a variety of flavors like dill, caraway, jalapeño or herbs and spices.

The entire Danish dairy industry owes its present vitality to one very industrious Danish farmer, Hanne Nielsen, a 19th century cheesemaker who traveled throughout Europe in search of new techniques. She created Havarti, named it after her farm, and it became one of the world’s most popular cheeses. Havarti is a semi-soft table cheese known for its versatility.

Serve Havarti on a fruit plate with apples, folded into omelets or added to a sandwich.

Pair Havarti with American Merlot, Spanish Rioja Crianza or beer.

48. Iberico

A hard Spanish cheese made from a mixture of goat, cow and sheep’s milk for a sweet, tangy, hearty flavor. Iberico is very similar to Manchego in appearance as it also has the characteristic dark ivory, inedible black rind with an embossed basket-weave pattern as well as a firm, dry textured interior. Its main difference is its sweet tanginess and somewhat milder flavor.

Serve Iberico with quince paste, Spanish Jamón, chorizos or grated on pasta.

Pair Iberico with Ribera del Duero or Tawny Port.

49. Kaas

The Dutch word for cheese.

50. Kase

The German word for cheese.

51. Lait Cru

The French term for raw milk.

52. Leyden

Hard cheese that features a spicy fragrance, a dense yellow interior and a dry, tangy flavor from the addition of cumin and/or caraway seeds.

Named after the Dutch city of Leiden, this is one of the most important cheeses of Holland. Its rind is covered in an inedible red wax, or sometimes with mustard yellow, and is always imprinted with the famous crossed keys that are the symbol of its town of origin. Leyden is made using partly skimmed cow’s milk and buttermilk. Legend has it that this flavorful cheese inspired the saying: “Once a Dutchman eats a piece of Leyden, he is spoiled for any other cheese.”

Leyden can be melted over rice and beans or cut and served with salami, ham, pickles and onions.

Pair Leyden with full-bodied beers, Gin or Zinfandel.

53. Liederkranz®

An American replication of Germany’s Limburger cheese that has the same texture and unique aroma, but features a distinctively robust and buttery flavor. Liederkranz® cheese has a moist, edible, golden yellow crust with a pale ivory interior and a heavy, honey-like consistency. It is a time-tested favorite of cheese connoisseurs who appreciate strong aromas and full flavors.

Liederkranz® cheese is best on sandwiches made with dark bread, but it can also be served as an appetizer, added to salads or served with fruits.

Pair Liederkranz® cheese with dark beers.

54. Mahón

Ripened in underground caves with an almost Parmesan-like flavor with nutty, sharp and rustic overtones. This semi-soft cow’s milk cheese is pale amber in color and surrounded by a natural, inedible orange-brown rind that is rubbed with olive oil and paprika.

Mahón is produced on the Balearic Islands in the Mediterranean off the east coast of Spain. One of the few Spanish cheeses made from cow’s milk, it is also one of the Denominación de Origen “D.O.” protected cheeses. Ripened in underground caves for at least six months, Mahón develops an orange-brown rind from the paprika and olive oil it is brushed with during its aging. It is Spain’s most popular cow’s milk cheese.

Place shards of Mahón into extra virgin olive oil with fresh rosemary or slice and serve on tapas with gazpacho.

Pair Mahón with Priorat white, dry Madeira, Cava and pale ales.

55. Manchego

Sheep’s milk makes Manchego tangy and hearty. When aged in olive oil it has a warm and rustic flavor. It is surrounded by an inedible hard rind that is pale yellow to gray-green or black in color. This rind presents an unusual basket-like pattern that is embossed into it from the woven straw used to hold the pressed curds. Its interior is a dark ivory to yellow color. Manchego is a firm cheese with a compact, dry texture.

The most well known of all the Spanish cheeses, Manchego is one of Spain’s Denominación de Origen “D.O.” cheeses. It is produced in La Mancha in Central Spain. Manchego is one of the great cheeses of the world.

Manchego can be served with Spanish olives or as a dessert with dried fruit and nuts. It also works well with quince paste and is frequently found in tapas or grated on vegetables.

Pair Manchego with dry Sherry, Madiera or Tawny Port.

56. Mascarpone

Mascarpone is a sweet, creamy cow’s milk cheese that is pale cream in color. It is a major ingredient in Italian tortas.

Mascarpone can be served as is or combined with other ingredients to make desserts, fillings, toppings, dips and spreads. It can also be stirred into soups and sauces.

Pair Mascarpone with dry sparkling wines like Champagne.

57. Monterey Jack

A creamy white, smooth-textured cheese with a gentle flavor and easy-to-melt quality. Monterey Jack has a semi-soft texture, an off-white color, is peppered with small holes and has a mild to mellow flavor.

Melt Monterey Jack in quesadillas or on nachos. It can also be baked in quiches and enjoyed on sandwiches.

Pair Monterey Jack with white wines, iced tea, lemonade or cider.

58. Mozzarella

A creamy, semi-firm, white cheese with a smooth texture and a mild flavor. Smooth melting quality and a fresh taste make this a cheese the whole family can enjoy.

Enjoy Mozzarella on pizza or in lasagna, baked ziti and other Italian dishes. Try it melted on bruschetta or grilled eggplant slices, or serve it with prosciutto and olives on focaccia or with tomatoes and basil in a salad.

Pair mozzarella with light red wine, beer and fruit juices.

59. Muenster

Muenster is a semi-soft cheese with a rich, smooth and creamy texture, a mild, tangy, buttery flavor and a distinctive orange rind.

Enjoy muenster on sandwiches, burgers and in casseroles. Serve it cubed for cheese platters, or melt on toast for a delicious breakfast.

Pair muenster with beer, juice, cider or fruity wines.

60. Mun-chee®

A very mild, sweet semi-soft processed cheese made from the finest ingredients under the highest quality controls. Sometimes called “Sweet Mun-chee,” this rindless cow’s milk cheese is a certified OU kosher product. This means the production of the cheese, starting from the manufacturing of every ingredient, is watched over by special rabbinical inspectors to insure the strictest of production standards.

Mun-chee® cheese is great for snacking on camping trips and picnics and can be added to omelets, sandwiches and wraps, and macaroni and cheese.

Pair Mun-chee® cheese with soda and iced tea.

61. Murcia al Vino

Murcia al Vino is a young, firm, goat’s milk cheese that has been bathed in red wine during ripening to give it its extraordinary color and add a hint of flavor. The cheese is made from the milk of Murciano-Granadina goats, widely considered to be the best in all of Spain.

Murcia al Vino is great on tapas, melted on a hamburger or veggie burger or fried with tomato sauce. It also makes a great snack.

Pair Murcia al Vino with full-bodied Spanish reds like Rioja or Ribera del Duero.

62. Myzithra

Made from the whey of feta and other sheep’s milk cheeses creating a high protein, low fat cheese. This traditional Greek cheese has been made in Greece for thousands of years and is considered the ancestor of all whey cheeses. In the early years, balls of Myzithra would be wrapped in small sheets of muslin and hung in trees to dry in the sea air. Myzithra is very white and has a smooth texture and salty flavor.

There are two types of Myzithra: a young one which is slightly salted and has a texture and flavor similar to Italian Ricotta Salata (another whey cheese), and aged Myzithra which is hard and grainy and is an excellent substitute for Romano for grating on pasta or salads.

Cube Myzithra and add to ripe tomatoes drizzled with olive oil or serve with dried figs and nuts.

Pair Myzithra with strong coffee or ouzo.

63. Parmesan

A classic Italian hard cheese made with cow’s milk. Parmesan is pale yellow with a granular texture and a sweet buttery and nutty flavor that intensifies with age.

Serve Parmesan as a table cheese shaved over salads and steamed vegetables Add freshly grated Parmesan to casseroles, pizza, pasta, mashed potatoes, risotto, soup or cream and tomato sauces.

Pair Parmesan with red wines like Barolo or dessert wines like Vin Santo.

64. Parmigiano Reggiano®

Among the world’s great and versatile cheeses dating back to the 13th century. Parmigiano Reggiano® is handmade exactly the way it was 700 years ago, by men called “casaros” who apprentice their craft for over a decade before they are allowed to make even one wheel on their own.

Completely natural, very high in protein and easily digested, Parmigiano Reggiano® continues to grow in popularity around the world. One of the name controlled cheeses of Italy, Denominazione Di Origine Controllata or “D.O.C.”, there are many imitators that call themselves Parmesan, but the real one is easily spotted by its name Parmigiano Reggiano® etched around the sides of every 75 lb. wheel.

Parmigiano Reggiano® is a hard straw-colored cheese that is made with partly skimmed cow’s milk. It has a compact grainy texture and an inedible natural dark oily rind. It is aged from 22-24 months up to three years.

Grate Parmigiano Reggian®o onto pasta, soup and salad or serve as a dessert with dried fruits and nuts.

Pair Parmigiano Reggiano® with Chianti, Barolo or Brunelo.

65. Pasta Filata

Cheeses whose curds are heated and then kneaded and stretched to become elastic. The Italian term for plastic-curd type cheeses.

66. PDO

Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) symbols were created by the European Union (EU) to protect the names and reputation of specific regional foods from misuse and imitation. The legislation for these seals was formed in 1992 and is enforced by the EU to ensure that foods such as Fontina and Asiago can only be labeled as such if they come from the designated region.

This official labeling process has helped to eliminate unfair competition and protects consumers from misleading, non-genuine products which may be of inferior quality.

To qualify for a PDO seal, a product must be produced, processed and prepared in a given geographical area using recognized know-how.

67. Pencillium

The molds in or on certain cheeses for the purpose of ripening. Penicillium Candidum is used to develop soft-ripened cheeses such as brie; Penicillium Glaucum is used for gorgonzola and Penicillium Roqueforti is used for Roquefort and Danish Blue cheese.

68. Pepper Jack

A creamy, semi-firm Jack cheese embedded with peppers for a tangy, sharp taste. A zesty offshoot of Monterey Jack flavored with spicy peppers.

Use Pepper Jack in quesadillas, nachos and casseroles for a distinctive taste. Pepper Jack can also be added to omelets, cubed in salads and melted over burgers.

Pair Pepper Jack with beer or iced tea.

69. PGI

Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) symbols were created by the European Union (EU) to protect the names and reputation of specific regional foods from misuse and imitation. The legislation for these seals was formed in 1992 and is enforced by the EU to ensure that foods such as Fontina and Asiago can only be labeled as such if they come from the designated region.

This official labeling process has helped to eliminate unfair competition and protects consumers from misleading, non-genuine products which may be of inferior quality.

To qualify for a PGI seal, a product must be closely linked to a given geographical area meaning that at least one of the stages of production, processing or preparation takes place in the area.

70. Plastic Curd

Cheeses whose curds are heated and then kneaded and stretched to become elastic. The Italian term for these cheese varieties is “pasta filata.” Mozzarella, Provolone and string cheese are plastic-curd type cheeses.

71. Provolone

Richly flavored, all-purpose cheese with a mild flavor that sharpens with age. Ivory to pale beige in color.

Serve Provolone with Antipasto platters or dessert platters featuring fresh and dried fruits, or broil a slice over a crock of soup.

Pair Provolone with fruity white wines, coffee and fruit juices.

72. Queijo

The Portuguese word for cheese.

73. Queso

The Spanish word for cheese.

74. Raw Milk

Milk that has not undergone pasteurization. All raw milk cheeses sold in the U.S. are aged over 90 days and safe to eat.

75. Rennet

An enzyme that coagulates milk and separates the curds from the whey. Rennet can come from animal, vegetable or microbial sources.

76. Ricotta Salata

A firm sheep’s milk cheese from Southern Italy or Sicily that is slightly sweet and salty. Ricotta Salata is very different from cow’s milk Italian Ricotta. This pristine white cheese is made from slightly salted curd, and can be aged from three months to a year or more. Ricotta Salata is used for grating and has a milder, less salty flavor than Pecorino Romano.

Enjoy Ricotta Salata cubed on salads or serve with a variety of Italian meats and crusty breads.

Pair Ricotta Salata with Pinot Grigio or Asti Spumante.

77. Rind

The outer surface of cheese that can vary in texture, thickness and color. Cheeses may be rindless, have natural rinds or be covered in wax.

78. Ripe

A descriptive term for cheese when it has arrived at its peak flavor through aging. The optimum period of aging varies widely among cheese varieties.

79. Romano

A top-quality classic Italian cheese with a sharp, tangy and assertive flavor. Romano is a cow’s milk, creamy white cheese that is hard and dense. It has a sharp piquant flavor and is surrounded by an inedible off-white, natural or black rind.

Grate Romano into pasta, steamed vegetables, soups, salads and pizzas. Sprinkle it over quiches or frittatas, or use it with breading to coat chicken, fish or vegetables.

Pair Romano with red wines such as Merlot, Cabernet Sauvignon, Zinfandel or Chianti as well as beer.

80. Room Temperature

Almost all cheeses could benefit from being left out about one to two hours at room temperature, between 65° F and 75° F, before serving so their textures and flavors are allowed to develop.

81. Runny

Soft-ripened cheese varieties often become runny at the peak of ripeness or if placed at room temperature for at least one hour.

82. Sage Derby

Pronounced “darby,” this is a gorgeous, firm table cheese that is flavored with sage. Sage leaves are soaked in water and chlorophyll and then the bright green liquid is added to the cheese curds producing a gorgeous grass green with pale yellow marbling effect and subtly tangy herb flavor. Because of its festive green color, many have taken to using Sage Derby for holiday presentations on Christmas and St. Patrick’s Day. Made with cow’s milk.

Sage Derby makes great sandwiches with ham and sweet onion relish. It also works well in a traditional grilled cheese.

Pair Sage Derby with beer or hard cider.

83. Shropshire

This creamy blue cheese is similar to Stilton, but is much sharper and colored with annatto to give it a bright orange hue. Shropshire is made with cow’s milk and has pronounced veining surrounded by an inedible brown rind. Shropshire is originally from Scotland and marketed in England and is now only produced by several creameries in Shropshire, England.

Shropshire is traditionally served after the meal with sweet fruits or crusty breads. It also works well in salad dressings and sauces.

Pair Shropshire with Port wine and robust reds.

84. Sodium/Salt

Salt is used in the cheese production process to prevent the cheese from spoiling as it cures. Some authentic cheeses are naturally high in salt (Feta, Pecorino Romano), while many others are naturally low in salt (Mozzarella, Swiss Emmenthaler).

85. Stilton

A full, rich and creamy Cheddar-like cheese that is carefully aged to create its distinctive blue veins. This cow’s milk cheese is crumbly, smooth and dense. It’s dark ivory in color with dark blue veining and has a natural crusty brown inedible rind.

Discovered in the early 18th century, when the owner of the Bell Inn in the town of Stilton in Leicestershire, England, tried a Blue cheese made by Elizabeth Scarbrow while visiting a small farm she worked on nearby. The Bell Inn soon had exclusive marketing rights and wagons full of Stilton cheese were regularly delivered to the Inn.

Today, Stilton is England’s only name-protected cheese and is considered the “King of English Cheeses.”

Top sirloin steaks or burgers with Stilton, or use it to make a savory dip or salad dressing. Stilton can also be served with fruit for dessert.

Pair Stilton with robust red wines or Port.

86. String cheese

A cousin to Mozzarella with a mild flavor and a fun shape with strands that kids love to pull apart. Made from part skimmed cow’s milk, it is a healthy, between-meal snack and a great addition to a lunch box. Creamy white in color with a smooth texture and a mild flavor.

String cheese is a popular kids’ snack that can also be used as a topping on pizza, bagels and macaroni and cheese.

Pair string cheese with fruit juices and milk.

87. Surface Ripened

A term referring to cheese that ripens from the exterior. Bloomy-rind, washed-rind and some blue cheeses are surface-ripened; also referred to as soft-ripened.

88. Swiss

This is a classic favorite for the whole family, with a flavor described as mild, mellow, buttery, nutty and rich. Ivory in color with a firm, smooth texture and signature holes.

Use Swiss cheese in casseroles, classic fondues, quiches and classic Reuben sandwiches. It can also be melted over toast or used to top soups.

Pair Swiss cheese with fruity red or white wine, ale or fruit juice.

89. Tomme

The French word for a wheel of cheese made in the mountainous regions of France such as Tomme de Pyrenees and Tomme de Savoie.

90. Vaca

The Spanish word for cow and cow’s milk.

91. Wensleydale

A cylindrical cow’s milk cheese with an inedible natural rind. Wensleydale is moist, creamy and crumbly in texture, with a mild but tangy-tart flavor. The recipe for this cheese dates back to Cistercian monks from the 11th century, during the period of William the Conqueror.

Wensleydale is traditionally served with apple pie, but it can also be used for snacking with chutney and crusty bread.

Pair Wensleydale with dry white wines, beer or cider.

92. Whey

The watery part of milk that is separated from the curds during cheesemaking. There are cheeses made predominantly from whey such as Ricotta.

 


A Dietitian’s Guide to Building a Heart Healthy Life

Did you know that heart disease is the leading cause of death for men and women in the United States? This year, help decrease your risk of heart disease by incorporating simple meal choice changes into your life. Start by adding more fruits, vegetables, whole grains, lean meats, and plant proteins into your diet.

With the Heart-Check mark, The American Heart Association makes changing your food choices easy and convenient. Found on the packaging of food products that meet the AHA’s nutrition requirements, the Heart-Check mark takes the guess work out of grocery shopping and ensures that you’re buying foods that are low in fat, low in saturated fat, controlled in sodium and cholesterol and packed with positive nutrients.

Now is the perfect time to begin implementing healthier habits. To help get you started, Kristin Reimers, a Registered Dietitian at ConAgra Foods, is here to offer tips on how Healthy Choice can help build a heart healthy life.

Are any of the Healthy Choice products Heart-Check certified?

All of the complete meals from Healthy Choice are Heart-Check Certified by the American Heart Association.

Besides incorporating Heart-Check foods into your diet, what are some other ways to implement a heart healthy diet into your life?

One of the most important characteristics of a heart healthy diet, or any healthy diet, is that it’s balanced in calories. That means you’re not over eating. When we

over eat we gain body fat and that can lead to becoming overweight. Obesity is a major risk factor for heart disease. People can be assured that when they’re choosing a Healthy Choice meal that they are choosing a very appropriate calorie level. That’s due in part to the appropriate portion size of the meal.

Why choose a Healthy Choice meal rather than a homemade meal or a meal from a restaurant?

Healthy Choice meals often offer a better nutritional profile. Instead of adding flavors through more fat or salt, they add flavors through herbs, wines, and other spices that will give the same pleasurable flavor without the extra calories and saturated fats.

How fresh are the vegetables and pasta found in a Healthy Choice meal?

Because they are frozen so quickly, the ingredients in a frozen meal are often fresher then the raw produce you would find in the grocer aisle. The vegetables are harvested and frozen within a day. They’re shipped, plated, and remain frozen and protected from heat, light, and air that can destroy nutrients.  Much of our pasta is made fresh, right on sight. The flour, water, and eggs are mixed and plated within hours.

Brought to you by: ConAgra Foods


Lifestyle Tips for a Healthy Heart

Adopting a healthy lifestyle will make you feel better now and can help you avoid heart problems in the future.  Try these tips to get you started on a heart-healthy way of life:

Mealtime:

  • Enjoy more plant-based foods with each meal –even breakfast.  For example, vegetables are a great partner for egg dishes such as scrambled eggs and frittatas.  Opt for egg whites most often or combine one whole egg with the whites.  Add sliced fruit on top of cereals and aim for whole grains like oatmeal, bran, quinoa, and whole wheat breads and other starches.
  • Avoid added sugars, saturated fat, trans fat and sodium in process foods and sugary beverages.  Instead find brands that are low in each category.  Better yet, prepare meals at home so you can control the amount of fat, sugar and salt that’s in your dish.  You’ll probably save money too!
  • Be mindful of portions.  Often we eat more than the recommended serving size which can lead to unwanted calories.  Read packages to determine appropriate portion sizes.
  • Snack!  Snacks are an important part of a healthy meal plan.  They help to prevent overeating at meals by ensuring you don’t ever get “too hungry.”  Choose healthy snacks like fresh or dried fruit, raw vegetables with hummus or low-fat dip, yogurt, almonds, whole-grain granola bars or whole-grain crackers with low-fat cheese.
  • Get at least 7 hours of sleep each night.  Studies show that getting less than 6 hours of sleep per night is a risk factor for heart disease.  Avoid caffeine, nicotine and alcohol close to bed time, as well as spicy foods, as this can interrupt with sleep.
  • Exercise a total of 30 minutes per day.  You can add this into your daily routine by walking for short bursts throughout the day, taking the stairs, or adding a bit of exercise at home while you watch TV on commercial breaks.  Be creative and make it work for your lifestyle.
  • Quit smoking.  Smoking harms not only your heart, but every organ in your body.  If you’d like help, visit one of our in-store dietitians or pharmacists for advice on products that can help you quit.

 

 

This information was brought to you by Oldways

OLDWAYS NUTRITION EXCHANGE: RESOURCES FOR SPREADING THE WORD ABOUT DELICIOUS AND HEALTHY EATING

 


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El Cortijo Spanish Blue Cheese

El Cortijo Spanish Blue is produced only in the Northern part of Spain. It is considered as the little brother from the Cabrales. This is certainly one of the most famous Blue Cheeses from Spain due to the manner in which goat and cow farmers jealously guard its origin and authenticity. A mixture of lactic and enzymatic coagulation techniques at low temperatures start the cheese-making process. The whey is drained slowly and naturally. Then salting of the rind is done by hand. Subsequently, the cheese is aired in ventilated areas for 3 or 4 weeks followed by storage in the caves. The slow aging process continues in the caves, under cold, oxygenated and very humid conditions. The cheeses are turned periodically until the paste has been completely grown with mold, acquiring its deep blue veining and resulting in a thick texture with the characteristic creamy and piquant flavor.

Spanish·The curing process takes place from the outside inwards, basically by penicillium molds, which produce the typical smell and creamy texture of the cheese. Other molds and yeasts are also involved in the curing process, mostly in the rind.

· A small amount of natural curd from a young goat is added to the milk, to obtain a soft coagulation, at least 1 hour later, best from 2 to 4 hours. The new curd then has to be smoothly beaten to obtain heterogeneous lumps of medium to large sizes. Then it must be left to settle, to dry, to increase acidity and to contract.

· The floating serum is discarded and the remaining paste is used to fill the moulds or “arnios” with a large spoon. The paste must be left soft and loose, leaving air holes to avoid excess compressing. · The filled molds must be left to drain under its own weight for 24 to 48 hours. During that time, the cheeses must be turned around often, and kept at a moderate temperature, 64 to 77ºF.

· After the draining, the salting begins which lasts three days. Salt is distributed over the top, and left to be absorbed. After 24 hours, the cheeses are turned and salted in the same way on the other side. After two more days they are taken out the mold, salted on the sides, and taken to an airing room, where they must rest two to three weeks. The room must be fresh and well aired, to let the cheese develop a rind without molding, to intensify the acidity and to obtain the first lactic fermentation.

Tasting advice: Used to reinforce flavors of sauces and salads, as a dessert it is delicious with sweet sherry, melted over meats or mixed with cream to create a delicious soft spread

Flavor: A distinctively strong, tangy flavor, it is soft and creamy texture.

Wine Suggestions: The intense flavor of El Cortijo Spanish Blue demands a big red wine to match it or a sweet Spanish sherry to contrast the salty, savory cheese


A How To Guide for New Year’s Resolutions

 5 Realistic Resolutions for 2015

1. Focus on Nutrition

The desire to quickly shed unwanted pounds can sometimes bring on some “not-so-healthy” behaviors this time of year.  Fad diets, unsafe diet supplements, and deprivation are just a few methods people try for a “quick fix.”  The reality is there is no magic bullet when it comes to weight loss.  Focus on adopting reasonable and healthy habits that you can easily incorporate into your lifestyle.  Make it a goal to:

  • Include a fruit or vegetable in every meal and snack.
  • Cut back on high-calorie, sugary beverages.  When weight loss is your goal, every calorie counts!
  • Swap out refined (white) grains for whole-grain products like whole-grain bread, pasta, cereal, brown rice, and quinoa
  • Choose lean meats, fish and poultry as well as non-meat protein sources like tofu, beans and nuts.

2. Don’t Forget to Eat

It’s true what they say, six small meals spaced throughout the day can help guide you to a healthier weight.  Skipping meals can run you off track and lead to overeating.  Aim to eat within one half hour of waking and every 2-3 hours thereafter.

3. Enjoy Family Meals

Eating dinner together is a great way to encourage the whole family to get involved in adopting healthier habits.  Make a set time for a meal and get everyone involved. Consider not only cooking together, but also getting others involved in meal planning, setting the table and even choosing a topic for dinner conversation. Dinner will go from being a meal to being a not-to-be-missed event.

4. Get Fit Together

Make exercise a group event, whether it’s with family, friends or even a team or support group. Try new exercise classes, a new walking or biking route, or even swap your favorite fitness DVDs with friends.  When it’s done together, it feels less like work and more like fun!

5. Reduce Screen Time

Spend less time in front of the TV and computer.  Did you know that the average American spends up to 5 hours a day in front of the TV and/or computer?  Swap half that time for a healthier activity such as going for a walk with a friend, taking a yoga class, preparing a healthy meal, or even relaxing with a good book.


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31 Days of Wellness

 

Don’t let December feel like a lost cause for health and wellness! Follow this “31 Day Challenge of simple, healthy choices and keep on track to meet your healthy lifestyle goals.

  1. Replace at least one caloric beverage (soda, juice, wine, etc.) with water.
  2. Add one serving (1 cup raw or ½ cup cooked) of vegetables to dinner.
  3. Start your day with a positive affirmation (for example, “I love myself for exactly who I am,” ).
  4. Turn off all electronics at least 1hr before bed.
  5. Take at least 5 minutes to quietly reflect on your day.
  6. Add a 15 minute walk after dinner to your regular physical activity.
  7. Eat a piece of fruit paired with 2 tablespoons of nuts for your mid-afternoon snack.
  8. Cook a big batch of veggie-packed stew on Sunday and enjoy for lunch throughout the week.
  9. Before reaching for food, ask yourself if you’re really hungry. If the answer is no, nourish what is actually feeling empty instead (e.g. read a book if you’re bored, take a bubble bath if stressed).
  10. Schedule that doctor’s visit, dentist appointment, blood work, etc., you’ve been putting off!
  11. Craving something sweet? Try a square or two of dark chocolate.  Remember to practice portion control and stick to a one or two square portion!
  12. Sit down to meals without distractions (phones, TVs, laptops, books, etc.)
  13. Get at least 7 hours of sleep each night.
  14. Cook a batch of plain oats to reheat for the week — sweetened with fruit, cinnamon and vanilla.
  15. Set an alarm to get up and move, even just to stretch, once every hour.
  16. Give your salt shaker the cold shoulder today. Try herbs and lemon juice for flavor instead!
  17. Swap in one whole grain (whole-wheat bread or pasta, wild rice, quinoa) for a “white” or refined grain today (white bread, white rice, regular pasta).
  18. Instead of using butter, try olive or canola oil for cooking.
  19. If the stress is building (or not!), find at least one extra excuse to laugh.
  20. Use ShopRite’s new nutrition shelf tag program to help you make nutritious choices while you shop.
  21. Making a sandwich? Try a thin smear of avocado instead of mayo or cheese.
  22. Forget about sizes: choose something to wear that flatters you and makes you feel great!
  23. Hug someone you care about.
  24. Instead of focusing on the food, direct your energy to the people with whom you’re celebrating.
  25. Wait at least 10 minutes before going for seconds at a party or the holiday meal.
  26. Go a little overboard yesterday? Get right back on track today by starting with a healthy breakfast.
  27. Spend the day walking around town to take advantage of holiday sales.
  28. Write down all the negative thoughts you have in one day, then replace them with positive ones.
  29. Clear out the house of leftover holiday treats by sharing them with coworkers.
  30. Make a plan for your New Year’s celebration: what will tempt you? How will you respond?
  31. Make your SMART (specific, measurable, attainable, realistic, time-bound) goals for January!

Bonus challenge: build on each day throughout the month rather than viewing the daily goals in isolation. For example, on Day One replace one caloric beverage with water, then on Day Two add in a serving of vegetables and replace another caloric beverage with water.

Above all else, remember that no matter what you celebrate, December is the perfect time to take a moment to appreciate all of the people and opportunities in your life that mean the world to you. Enjoy and have a Happy and a Healthy New Year!

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Healthy Habits

 

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Doctors always say, “If you’re sick, then stay home!” While a smart tip to prevent the spread of contagious cold and flu bacteria, this advice can be a recipe for disaster when you have a family. The last thing you need is for you and your entire brood to come down with the flu. While there’s no such thing as a foolproof plan when it comes to flu prevention, here are a few tips to show you how to get rid of the flu at home.

1. Don’t Smoke. Yet another reason to quit, smoking severely zaps the immune system. Statistics show that heavy smokers get more severe and frequent colds than nonsmokers. Smoke dries out your nasal passages and damages the cilia — the small hairs inside your nose that catch germs as they enter. Even being around smoke can increase your chances of catching the flu or cold.

2. Eat Green Put away the vitamins and whip up a salad. Eating green things helps to strengthen your immune system and ward off the flu. Phytochemicals in plants give vitamins and nutrients a supercharged boost that pill form vitamins can’t compete with. The more colorful the vegetables, the more filled with antioxidants. So bring out those dark green, red, and yellow vegetables and fruits.

3. Wash Your Hands Wash your hands as often as possible with soap and warm water. If there’s no soap around, try an alcohol-based hand sanitizer. This is especially important before eating or after coughing, sneezing or blowing your nose. Often we don’t realize how many communal things our hands touch during the day. Try the Lysol® No-Touch Hand Soap System to eliminate having to touch the germy soap pump, as well. Washing your hands regularly is a great way to stop the spread of bacteria, even when it’s not flu season.

4. Clean and disinfect surfaces and objects. Studies have found that cold and flu bacteria can survive on surfaces for up to eight hours. For proper flu prevention, wipe down all communal surfaces on a daily basis. This means doorknobs, tablets, countertops, remotes, the toilet flusher, bed side tables and anything else you can think of. And don’t forget your phone! Use a disinfectant to wipe down the most used surfaces in your home on a routine basis to prevent germs from overstaying their welcome.

5. Cover your mouth and nose – but not with your hands. Be sure to cover your nose and mouth when sneezing, and teach kids to do the same. The number one choice is
always a tissue, but if you’re out of luck and there are none, doctors recommend sneezing or coughing into your elbow or sleeve. Bacteria can survive on your palm for up to three hours leaving your hand a no-go. Since the fabric on your sleeve will stop the spread of droplets that contain the virus and the inside of your elbow rarely comes into contact with other surfaces, the risk of spreading germs is greatly reduced.

6. Let the Sunshine In. Cold and flu season is usually in winter for a variety of reasons, but one big one is air doesn’t circulate and becomes ripe with germs. Open your windows and get some fresh air in your home – even if it means making your home a little chilly. The sun is also a great sanitizer. Your windows are designed to block out the majority of UV rays from the sun. But those same UV rays that cause sunburns also cause the same type of disruption to viruses, bacteria and other micro-organisms.

7. Go Disposable. Shared towels or cups in the bathrooms are an easy way for cold germs to spread. Think about going disposable for a week if someone in your house is sick. Stock up on Lysol® Disinfecting Wipes, disposable cups and paper towels until the flu is out of your house once and for all.
Cold and Flu bacteria is a tricky business. Don’t try and take on these germs alone. Let Lysol® help show you how to get rid of the flu at home.
For more tips visit: http://www.lysol.com/illness-prevention/

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Chicken Soup and More for the Soul

 

Cold and flu season has finally arrived, so take a moment this month to arm yourself with the tools and knowledge to stay healthy. Schedule your annual physical with your primary physician, make sure all of your over-the-counter medications and cold remedies have not expired, get a good night’s sleep most days of the week, and stop into your local ShopRite for a flu shot.

If you do feel under the weather, try these soothing foods:

Ginger is excellent at relieving nausea. Try Gin-Gins, a lightly sweetened chew made from real ginger by The Ginger People. Or, grate a little fresh ginger root into your favorite cup of tea (we think it goes especially well with chai).

 

Speaking of tea, a warm cup of your favorite blend is sure to soothe your throat. A squeeze of lemon juice can add a refreshing flavor and immune-boosting shot of vitamin C, while a touch of pure honey can calm a scratchy, sore throat. Certain blends, such as chamomile, can be especially calming.

 

There’s nothing like a hot bowl of soup when you don’t feel well! Progresso makes a wide variety of heart healthy soups. If you’re looking to make your own, chicken soup is easy! Follow the recipe below to learn how. We promise, it’s easy!

 Soup

From-Scratch Chicken Soup:

1. Place a 3-4 pound whole chicken (remove the giblets and whatever excess fat and skin you can), a quartered onion, a few celery stalks, carrots, and your favorite herbs (rosemary and sage go particularly well) to a lightly greased slow cooker. Cook on low 7 hours, or until bird reaches an internal temperature of 165 degrees, then remove the chicken to a cutting board and rest until cool enough to handle.

 

2. Shred the chicken and refrigerate the meat. Return the chicken bones, along with a tablespoon or so of vinegar to the slow cooker (which should have collected a fair bit of liquid from the chicken cooking), and continue to cook on low, overnight.

 

3. When the stock is done, strain out the bones, vegetables (you can chop those up and add them later, if you like, and let it cool to room temperature then place it in the refrigerator for at least 1 hour to allow the fat to separate. Skim the fat from the top and discard.

 

4. Sauté 1 package sliced mushrooms, 1 chopped onion, 4 stalks celery and 3 carrots (chopped) in 2 tablespoons olive oil until softened, 5-6 minutes. Pour in the homemade stock plus 2 cups water, a few sprigs fresh dill and freshly ground pepper. Bring to a boil and add 2 cups reserved chicken and 6-8 ounces whole wheat spaghetti. Cook until the pasta is al dente, 7-8 minutes. Season to taste with freshly ground pepper and additional herbs. Serve.

 

In a hurry? Try Imagine low-sodium chicken broth instead of homemade and pick up one of ShopRite’s convenient rotisserie chickens to shred — no pre-cooking necessary! Skip straight to step 4 of the recipe.

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