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No Cost Flu Shots

No Cost Flu Shots with Most Insurance Plans

ShopRite Pharmacists are trained and certified to administer vaccinations.

Did you know?

  • Flu season usually starts in the fall. The flu vaccine is available now. Don’t wait, vaccinate early!
  • The flu vaccine won’t give you the flu, but it can take up to two weeks to provide full protection.
  • People with the flu can spread it to others up to six feet away through coughs and sneezes.
  • Unlike the common cold, it is possible to vaccinate against the flu virus.
  • The flu can affect anyone, even healthy young adults, and it can be serious.

Steps you can take to help stop the spread of the flu:

  • Get a flu shot!
  • Avoid sick people.
  • If you are sick, the CDC recommends you stay home for at least 24 hours after your fever is gone. Your fever should be gone without the use of fever-reducing medicine.
  • While sick, limit contact with others as much as possible.
  • Wash your hands!
  • Avoid touching your eyes, nose, and mouth. Germs spread this way.
  • Clean and disinfect surfaces and objects that may be contaminated with germs like the flu.
  • Cover your nose and mouth when you cough or sneeze.

Talk to your ShopRite Pharmacist

Vaccines Subject to availability and Immunizing Pharmacist on duty.

Let us help cook your…



The best meals are made with the very best beef.

Cooking Time for Bone-in Ribeye Roast
(Medium Doneness with a Final Internal Temperature of 130˚-135˚)*
(3) Ribs, 7 to 8 lbs. 15 minutes at 450°F, then 2½ to 3 hours at 325°F
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°F, then 2¾ to 3¼ hours at 325°F
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°F, then 3 to 3½ hours at 325°F
(6) Ribs, 14 to 16 lbs. 15 minutes at 450°F, then 3¼ to 3¾ hours at 325°F
(7) Ribs, 16 to 18 lbs. 15 minutes at 450°F, then 3½ to 4 hours at 325°F

*All recommended roasting times are approximate, and vary based on desired degree of doneness.

Rib Roast Estimated Servings†
2-Bone Roast 4-5 servings
3-Bone Roast 6-7 servings
4-Bone Roast 8-9 servings
5-Bone Roast 10-11 servings
6-Bone Roast 12-13 servings
7-Bone Roast 14-15 servings
†Average servings based on 2 slices per bone depending on thickness.

Every half hour, baste the roast with the drippings. Check temperature with a meat thermometer about a half hour before the anticipated end of roasting.

Rib Roast Recipes for Your Next Gathering


Herb-Crusted Rib Roast

Herb-Crusted Rib Roast

Servings: 4
Preparation Time: 20 minutes
Cook Time: 2 hours
The roasted garlic and herb mixture rubbed on the outside of this rib roast makes a fragrant, delicious coating that is sure to please.

Peppered Herb Rib Roast

Peppered Rib Roast

Servings: 12
Preparation Time: 10 minutes
Cook Time: 10 minutes
Coarsely cracked Peppercorn Mélange is the key ingredient in the spice rub for this special-occasion beef rib roast. The seasonings flavor the meat and develop a spicy crust. Be sure to allow a 15-minute standing time before carving so the meat temperature will rise and the meat will carve more easily.

Prime Rib au PoivrePrime Rib au Poivre

Servings: Makes 12 servings.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Serve this magnificent pepper-crusted roast at the holiday meal or a special occasion dinner. If desired, serve the meat with prepared McCormick® Herb Gravy Mix for Beef.

Rib Eye Roast Dijon En CrouteRib Eye Roast Dijon En Croute

Servings: 15
Preparation Time: 30 minutes
Cook Time: 1 hour 30 minutes
Boneless beef rib eyes make a great roast or slice it into thick, juicy steaks.

No Cost Flu Shots

No Cost Flu Shots with Most Insurance Plans

ShopRite Pharmacists are trained and certified to administer vaccinations.

Did you know?

  • Flu season usually starts in the fall. The flu vaccine is available now. Don’t wait, vaccinate early!
  • The flu vaccine won’t give you the flu but it can take up to two weeks to provide full protection.
  • People with the flu can spread it to others up to six feet away through coughs and sneezes.
  • Unlike the common cold, it is possible to vaccinate against the flu virus.
  • The flu can affect anyone, even healthy young adults, and it can be serious.

Steps you can take to help stop the spread of the flu:

  • Get a flu shot!
  • Avoid sick people.
  • If you are sick, the CDC recommends you stay home for at least 24 hours after your fever is gone. Your fever should be gone without the use of fever-reducing medicine.
  • While sick, limit contact with others as much as possible.
  • Wash your hands!
  • Avoid touching your eyes, nose, and mouth. Germs spread this way.
  • Clean and disinfect surfaces and objects that may be contaminated with germs like the flu.
  • Cover your nose and mouth when you cough or sneeze.

Talk to your ShopRite Pharmacist

Vaccines Subject to availability and Immunizing Pharmacist on duty.

Digital Receipts


Our Digital Receipt program is coming soon to all ShopRite locations …

Below are answers to frequently asked questions regarding our Digital Receipt program:

How do I sign up to receive Digital Receipts from ShopRite?
To opt-in to receive Digital Receipts, you must have a account and be a Price Plus club member. If you already have a account and a Price Plus club card, update your Price Plus club profile settings and check “Yes” in the section to receive Digital Receipts.  Click here to update your Price Plus club profile

Digital Receipts

If you do not have a account or a Price Plus club card, you will need to create a account, and join the Price Plus club program to receive a Price Plus club card.

Can I opt in to receive Digital Receipts without having a Price Plus club card?
No. You must be a Price Plus club card member in order to participate in our Digital Receipt program.

Can I stop receiving paper receipts?
This program is currently being tested in selected ShopRite stores. During this time, you will continue to receive a full printed receipt at the register during checkout.

Do I need to register before I can ask for a Digital Receipt at the store?
Yes, you need to be registered on with a linked Price Plus club card and you also will need to opt-in to receive Digital Receipts in order to be able to start receiving notification that your receipts are available online.

How much does it cost to become a Digital Receipt member?
Nothing. This is a FREE service available to Price Plus club card holders.

I just signed up, why don’t I see any of my past Digital Receipts?
Your Digital Receipt information will start accumulating the moment you opt-in. You won’t be able to see any Digital Receipts for purchases made prior to when you opted-in.

How can I find a specific receipt?
You can use our search tab. You can find a specific receipt that contains a specific product. Many search options are available to you  such as by date, price, or product name.

What information do I need to provide at the store to receive a Digital Receipt?
At this time, Customers can ONLY opt in to receive Digital Receipts online at  Once you opt into the program, your Digital Receipts will be associated with your ShopRite Price Plus club card.  Make sure to give your Price Plus club card to the cashier each time you shop. 

What do the codes next to the items on my receipts stand for?
There are different codes that appear next to each item on your receipts:

  • F – Food stampable
  • T – Taxable
  • W – Weighted

How safe is my information?
Protecting your privacy is the most important thing to us. We are constantly working to make sure that all of your information is fully secured. We do not share any of your personal information with any third party unless you explicitly provide us with the authorization to do so.  Make sure you read our Privacy Policy for more information.

Can I use my Digital Receipt for returns and exchanges?
Yes, a Customer Service Associate is able to retrieve your Digital Receipt information with your Price Plus club card information and perform a return once you have opted in to participate in the Digital Receipt program.

What if I don’t see a specific ShopRite Digital Receipt in my account?
If your receipt does not show within 24 hours, please contact our Customer Care Team at with details about the transaction (store name, date, amount, member ID, etc..)

Can I change my notification preferences?
Yes, if you no longer wish to receive an email notification when a new digital receipt is available, simple update your Price Plus club profile information on .

Can I have my receipts automatically organized?
You can manually move/copy receipts into different folders by categorizing your receipts. You can create your own categories.

Can I share a Digital Receipt with someone else? (eg: Gift Receipt)
Sorry, the ability to share a digital receipt is currently not available.

How do I contact Customer Support?
Please contact our Customer Care Team at


By Pamela M. Nisevich Bede MS, RD, CSSD, LD

Manager Professional Partnerships & Education, EAS

Try as we might, thanks to busy lifestyles and long hours at work and at play, many of us are not always home at a reasonable hour or have time to cook an elaborate meal.  End result? By the time dinner is on the table, many of us are ravenous and ready to eat anything that’s not nailed down.  And over time, as we consume larger portion sizes because we’re desperately hungry, or go the drive-thru route because we’re excessively busy, we don’t do our waistline or health any favors.   While it may seem counterintuitive to add in additional eating occasions (and calories), small meals and snacks carefully planned throughout the day can actually provide the willpower we need to say no to tempting treats and over eating.  Here are some tips to make snacking work for you and your health and wellness goals.

Time it Right

Some shoppers are like the majority of the population- consuming mini-meals throughout the day or consuming 3 square meals and several snacks.  Others, and they are in the minority, feel best when they stick to 3 meals and skip the snacks.  Regardless of whether you’re a grazer or a sit-down-and-tuck-in kind of eater, it’s important that you time these meals and snacks right.  When headed to the gym, you’ll want to consume either a light meal or a snack so that you can power through your workout feeling energized but not overly stuffed and uncomfortable.  For most people, the best option contains a blend of carb and protein and just a hint of fat and fiber.  As you look to stay energized throughout the day,  anecdotal evidence suggests consuming a blend of “clean fuel” like that found in fresh fruit, whole grains, and minimally processed foods.  Well balanced and convenient choices- like Zone Perfect® – are a great fit for those on the go, or pressed for time yet looking for a snack that provides just the right blend of calories and nutrients.  Even if you’re not a regular exerciser, nutrient timing still applies and snacks can be just the tool you need to prevent blood sugar swings and overeating at your next sit down occasion.  Healthy snack choices enable the consumer to fill the long void in between meals, keep blood sugar levels relatively stable, and provide extra nutrients – like protein and fiber- that keep you full a bit longer, enable you to say “no” to tempting junk food options, and that you need in greater quantities than you may be consuming at the moment.


Make it Sustainable

With the long run in mind, sustainability means that the best diet and snack choices for you are ones that help you meet your health goals without derailing day-to-day operations.  For some, this means a sustainable diet is simply a sensible one- plenty of fruits, veggies, low-fat dairy, whole grains, and lean proteins- throughout the week but maybe a more liberal diet on the weekends.  For others, sustainable (and flexibility) means honing in on a performance-centered diet during months of training but taking time to experience a bit more freedom once racing season is behind you.  Whatever your goals, take time to select a pattern of eating and food choices that is balanced and works for your schedule, your health goals, and your lifestyle.  Research has shown that while fad diets and strict diets might accelerate weight loss in the short term, in the long term, weight loss is generally linked to making better choices over time- healthier eating and more moving tend to do the trick.  And, really, optimal health and wellness really is about the long run rather than a short sprint; so keep your health goals as well as weight goals in mind.  Most health experts agree that fad diets which overpromise results and call for stringent, unbalanced eating plans can disrupt health if they eliminate essential nutrients over time.  Which leads me to the common thread of success when it comes to eating right- variety.

Vivid Variety

Eat the Rainbow.  Eat the Rainbow.  It might sound like a broken record but there’s a method to the madness of recommending more natural color in the diet.  When you find foods that are bursting with colors, you find foods that are naturally rich in phytonutrients, vitamins, and minerals.  From blueberries to raspberries to gogi berries to cranberries, every one of these colorful gems offers consumers a health boost.  Foods that are deep green contain a wealth of nutrients such as lutein, fiber, folate, and Vitamin A.  Foods that are naturally white (milk, yogurt, cheeses) contain a healthy dose of calcium, potassium, and hard-to-find Vitamin D, while their white produce partners like cauliflower, onions, and garlic, contain immune boosting and inflammation-fighting components, respectively.  When choosing orange produce, you’ll find collagen-protecting and immune-boosting Vitamin C and vision-protecting Vitamin A.  As you can see, by eating a wide range of natural colors, you’ll be insuring that you meet your needs for essential vitamins and minerals from whole foods rather than taking a supplement.

By following some of the tips above, it can be easy to make better choices in both the short and long run.  Certainly there will be days when you don’t eat right, days when you forget to pack your Zone Perfect® snacks and instead eating less healthy choices, or even days when health and exercise are simply not on your radar.  The secret is to find a pattern of eating that works best for you, your health, and your lifestyle.




1) No Purchase Necessary. A purchase will not increase your chances of winning. This Sweepstakes begins on 4/26/15 and ends on 8/7/15.

2) How to Enter. Enter on an official form or plain piece of 3” x 5” index card/paper, hand print your complete name, address, zip code, phone number and the location (street and city) of your ShopRite® supermarket. Mail entry in a hand addressed stamped envelope to: Phillies ShopRite Sweepstakes, Citizens Bank Park, One Citizens Bank Way, Philadelphia, PA 19148. Limit (1) entry per envelope. Each entry must be mailed separately. No mechanically reproduced entries permitted. The Phillies, Wakefern Food Corp. and ShopRite supermarket owners shall not be responsible for lost, late, misdirected, stolen, illegible, damaged, incomplete or postage-due mail/entries, and all such entries shall be deemed void and ineligible for inclusion in any drawing in the Sweepstakes. All entries must be mailed or post-marked prior to 8/8/2014. All entries become the property of Sponsor and shall not be acknowledged or returned, except as provided herein. By entering this Sweepstakes, entrants accept and agree to be bound by these Official Rules and the decisions of the Sponsor, which shall be final, binding and conclusive on all matters.

3) Random Drawing. Winners selected in a random drawing on or about 8/10/15 from all eligible entries received by the Phillies. All prizes awarded, and winners will be notified by telephone and may be required to sign and return an Affidavit of Eligibility and Liability/Publicity release form (where permitted) within ten (10) days of issuance in order to receive said prize. Failure to claim any prizes within (3) business days of notification will result in alternate winners randomly chosen from all eligible entries. Odds of winning depend on the number of eligible entries received. Limit (1) contestant per entry; limit (1) prize per household.

4) Prizes. One Grand Prize winner will receive the opportunity to throw out a Ceremonial First Pitch at the Phillies home game on 8/23/15, four (4) tickets in a suite at Citizens Bank Park for the 8/23/15 Phillies home game, and brunch for four (4) people in the Executive Dinning Room at Citizens Bank Park. Game date is subject to change due to weather. Each of fifty (50) winners will receive entry for a child aged 6-12 into to the Phillies Baseball Skills Clinic with the Phillies coaches and four (4) tickets to the 8/23/15 Phillies home game at Citizens Bank Park. Prizes are non-transferable, and no substitutions or cash or credit redemption will be made. Sponsor reserves the right to award a prize of equal or greater value if the advertised prize becomes unavailable. All prizes will be awarded, provided they are properly claimed in accordance with these Rules. All prizes awarded are subject to the restrictions and limitations in these Official Rules, and to the terms, conditions and policies of Sponsor, and all winners must abide by all such limitations, restrictions, terms, conditions and policies. Prizes consist only of the items specified herein.

5) Eligibility. This Sweepstakes is open to legal residents of New Jersey, Pennsylvania and Delaware who are 18 years of age or older at time of entry. Void elsewhere and where prohibited by law. Employees of Sponsor, Wakefern Food Corp. and ShopRite supermarket owners, their respective subsidiaries, affiliates, sales representatives, distributors, vendors, wholesalers, retailers, advertising agencies, promotional agencies, and members of the immediate families or households (whether related or not) of any of the above are NOT eligible to enter or win a prize. “Immediate families” is defined, for these purposes, as including spouse, grandparents, parents, siblings, children and grand children, and each of their respective spouses. In addition, any person who has won a prize in a sweepstakes or contest offered by the Sponsor during the current calendar year is not eligible to enter or win.

6) Additional Terms and Conditions. All federal, state, and local laws and regulations apply. Except as specifically set forth herein, all other costs including federal, state, and local taxes are the sole responsibility of winners. Prizes shipped to U.S. addresses only. No substitutions or transfer of prizes  permitted; not redeemable for cash or cash equivalent. Expenses not stated herein are the sole responsibility of the winners. Sponsor reserves the right to cancel, suspend, or modify the Sweepstakes in the event of fraud or any other factor beyond Sponsor’s reasonable control that may impair the integrity of the Sweepstakes. If the Sweepstakes is cancelled, Sponsor may award the prizes in random drawings, as described above, from among all eligible entries received that correspond to each entry pool described above prior to the time of cancellation. This Sweepstakes is subject to applicable federal, state and local laws and regulations. By entering, entrants agree that all issues and questions concerning the construction, validity, interpretation, and enforceability of these Official Rules, entrant’s rights, and obligations, or the rights and obligations of the Sponsor in connection with this Sweep stakes, will be governed by, and construed in accordance with, the laws of the Commonwealth of Pennsylvania, without giving effect to any choice of law or  conflict of law rules (whether of the Commonwealth of Pennsylvania or any other jurisdiction), which would cause the application of the laws of any jurisdiction other than the Commonwealth of Pennsylvania. Neither Wakefern Food Corp. nor any ShopRite supermarket owner has made and/or is not responsible for any representation, guarantee or warranty, express or implied, in fact or in law, relative to the prizes and shall not be responsible for typographical or other errors in the offer of administration of this contest, including but not limited to errors in advertising, the Official Rules, the selection and announcement of winners, or the distribution of prizes.

7) Liability/Warranty/Indemnification. The Phillies, Sponsor, Wakefern Food Corp. and ShopRite supermarket owners make no representations or warranties of any kind, express or implied, in fact or in law, regarding the prizes, including but not limited to their quality, mechanical condition or fitness for a particular purpose. By accepting prizes, prize winners agree to release, indemnify, defend, and hold harmless The Phillies, Sponsor, Wakefern Food Corp. and ShopRite supermarket owners, their respective affiliates and subsidiaries, and each of their respective officers, directors, employees, agents, and other representatives (the “Releasees”), from and against any claims, judgments, loses, damages, liabilities, fines, costs or expenses associated with or arising from: (i) participation in this Sweepstakes; (ii) the acceptance, possession or use/misuse of the prize; (iii) any breach or claimed breach of these Rules by entrant; or (iv) any use, tortious act or omission (or claimed tortious act or omission) by entrant in connection with use of any prize. By accepting prizes, winners further agree that the Releasees are not liable for any indirect, incidental, consequential, or punitive damages to the full extent
such may be disclaimed by law.

8) Winners Notification Releases. Winners will be notified on and between 8/10/15 and 8/13/15. Any prize notification that is undeliverable will be rewarded to an alternate winner. By acceptance of prizes, winners agree to release The Phillies, ShopRite supermarkets owners, Wakefern Food Corp. and agencies from any and all claims or actions for injuries, damages or losses of any kind to person or property which may be sustained in connection with the use of the prize. Acceptance of any prize shall constitute and signify winner’s agreement and consent that Sponsor, Wakefern Food Corp. and/or ShopRite supermarket owners may use the winner’s name, likeness and/or prize information for promotional purposes in all media worldwide, without limitation or further notice or compensation, except where prohibited by law.

9) Winner’s List. For the names of the winners in this sweepstakes available after 9/18/15 send a self-addressed stamped envelope postmarked by 10/30/15 to Phillies ShopRite Sweepstakes WINNERS, Citizens Bank Park, One Citizens Bank Way, Philadelphia, PA 19148. Requests for winners list will be denied after 10/31/2014.

10) Sponsor. The Phillies, Citizens Bank Park, One Citizens Bank Way, Philadelphia, PA 19148, Wakefern Food Corp. Questions about this Sweepstakes? Please call 215-218-5368 during normal business hours.



2. (50) 1st Place Prizes: (1) ENTRANCE TICKET TO THE PHILLIES COACHES CLINIC ON 8/23/15 (for child age 6-12), (4) TICKETS TO THE PHILLIES GAME ON 8/23/15

Cabot Creamery

Cabot Creamery Celebrates Dairy Month


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Here at Cabot we celebrate dairy every month, but June reminds us how important dairy really is.June marks National Dairy Month, as designated by the National Dairy Council.

Cabot Farms

Since 1919, our farm-family members have been committed to responsible, sustainable, and quality farming, producing award-winning products and happy cows.


Our dairy farmers are as noteworthy for their Yankee ingenuity as they are varied and colorful like the seasons of New York and New England. Here are profiles of a handful of our dairy farm families with particular focus on how they ensure that more than just their pastures are green. Enjoy these stories and be sure to browse our Virtual Farm Tour to learn more about our cooperative’s farm family owners.

Health Benefits of Cheddar

At Cabot, we believe Health embodies a total lifestyle approach to wellness including not just what we eat, but also how we move and how we interact, support and share with those around us. Cabot cheddars and Greek-style yogurt fit into many different diets and lifestyles ranging from healthy weight loss to managing dietary restrictions.


Did you know?

Cabot cheddars are:

  • Nutrient Rich – provides many vitamins and minerals (calcium, phosphorus, potassium, vitamin A, zinc, riboflavin and more).
  • Protein Packed – not only vital to grow and maintain healthy tissue and muscle, but also provides satiety to keep your hunger pangs at bay.
  • Lactose Free – great news for dairy lovers who have lactose intolerance. All of Cabot’s cheddars are naturally aged and therefore, contain no lactose.

Dairy Everyday

It’s easy to incorporate dairy into your diet on a daily basis with Cabot’s easy menu planners. Aim for 3 servings a day.

1 serving =

  • 1 cup milk
  • 1 cup yogurt
  • 1 1⁄2 ounces cube or 1⁄3 cupshredded natural cheese


If you have yogurt for breakfast, cheese at lunchtime and a glass of milk with dinner, you are well on your way to fulfilling your daily calcium needs, not to mention protein.


Looking for some easy ways to add calcium and protein to your diet? Check out a few great recipes from Cabot, and visit our website for many more:

Cabot and the Community 

Reward Volunteers

Volunteering is a win-win experience. Doing good for others does good for yourself too! Reward Volunteers is a web-based program developed by Cabot that tracks and rewards the efforts of volunteers and the organizations they serve. With Reward Volunteers, volunteers track their hours, share photos, and post their activity to Facebook. The more hours accrued and the more sharing that occurs, the more chances volunteers have to win prizes, and the more chances organizations have to win money.


At Cabot we know the importance of teaching healthy habits. We have created materials and resources to support your efforts in your community, at home and in your profession. From lesson plans, to fundraising, to PTO/PTA support, we’re sure you’ll find something new and fun that leaves a lasting healthy impression!

Visit our website to view and download our many tools.


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 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!






  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 (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.


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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.