14 Seasonal Cheeses from Whole Foods Perfect for Fall Entertaining

Fall gatherings call for flavors that feel warm, rich, and a little indulgent — and cheese often takes center stage. Whole Foods is known for its expansive cheese counter, and each season it highlights varieties that pair beautifully with autumn produce, wines, and cozy get-togethers.

From nutty alpine wheels to creamy, spiced selections, these cheeses capture the taste of fall and elevate any spread. Here are 14 seasonal cheeses from Whole Foods that are perfect for entertaining this season.

Mimolette

The Mimolette, a French cheese, is a must-have for fall entertaining. This vibrant orange cheese, resembling a small pumpkin with its rough, crusty exterior, is made from pasteurized cow’s milk and aged for six months to two years. The aging process gives the Mimolette its distinct nutty flavor and hard, crumbly texture. While the Mimolette might not be the first choice for the uninitiated, cheese connoisseurs appreciate its unique taste and appearance.

This fall, the Mimolette is gaining popularity as a festive addition to cheese boards. Its distinctive color and taste make it a standout on any table. It adds a visually appealing contrast to the usual white and yellow cheeses, and its unique flavor profile complements a variety of fruits and wines. American Cheese Society suggests pairing it with a full-bodied red wine for a delightful autumn experience.

Bleu d’Auvergne

Bleu d’Auvergne, another French cheese, is a blue cheese made from cow’s milk. It has a pungent aroma and a rich, creamy texture with a sharp, spicy flavor. While many people overlook Bleu d’Auvergne due to its robust flavor, those who enjoy blue cheeses appreciate its intensity and depth of flavor.

This fall, Bleu d’Auvergne is becoming a trend in culinary circles. As the weather cools down, its bold flavor pairs well with autumnal foods like apples, pears, and hearty breads. According to French Cheese Board, it also pairs excellently with sweet dessert wines, making it an ideal choice for an indulgent fall dessert.

Manchego

Manchego is a Spanish cheese made from sheep’s milk. This semi-hard cheese is characterized by its firm texture and mild, nutty flavor. Although not as well-known as some other cheeses, Manchego is well-liked for its versatility and distinctive taste.

The demand for Manchego is growing this fall, especially for pairing with seasonal fruits and nuts. Its mild flavor complements the sweet flavors of fall fruits like figs and grapes, and its firm texture holds up well against crunchy almonds or walnuts. Food & Wine recommends it as a must-have cheese for fall entertaining.

Stilton

Stilton is a blue cheese from England known for its strong, salty flavor and crumbly texture. Its pungent smell can be off-putting for some, but Stilton is cherished by cheese aficionados for its richness and complexity.

This fall, Stilton is being recognized for its value in enhancing the flavors of fall dishes. It adds a savory kick to salads, pairs well with pears and apples, and is a classic choice for a cheese board. Stilton Cheese Makers’ Association suggests pairing it with a Port wine for a traditional autumn pairing.

Camembert

Camembert is a soft, creamy French cheese recognized for its earthy, mushroomy flavors. Its bloomy rind encases a gooey interior that melts in the mouth. While its strong aroma can be overwhelming, cheese lovers enjoy its decadent creaminess and rich taste.

The trend of baking Camembert is gaining traction this fall, with its melted, gooey interior serving as the perfect dip for crusty bread. This warming dish is a comforting option as the weather cools down. The Cheeses.com suggests pairing it with a light red wine or cider for a cozy fall treat.

Comté

Comté, a hard cheese from France, is prized for its sweet and nutty flavor. Made from unpasteurized cow’s milk, it’s aged for at least four months, during which it develops a complex flavor profile. Despite its longer aging process, it’s often overlooked in favor of quicker-to-produce cheeses.

As consumers become more educated about cheese this fall, Comté is being recognized for its depth of flavor and versatility. It can be used in cooking or enjoyed on its own, making it a valuable addition to any fall cheese board. Comté USA recommends pairing it with a dry white wine for a sophisticated fall pairing.

Pont l’Évêque

Pont l’Évêque is a French cheese known for its soft texture and strong, pungent aroma. Made from cow’s milk, it has a creamy, full-bodied flavor that’s appreciated by those who enjoy strong cheeses. Despite its assertive taste, it’s often overlooked due to its lesser-known status.

Pont l’Évêque is coming into the spotlight this fall as consumers seek out unique cheeses for their cheese boards. Its robust flavor stands up well to other strong-tasting fall foods like cured meats and pickles. The French Cheese Board suggests pairing it with a robust red wine for a hearty fall feast.

Roquefort

Roquefort is a blue cheese from France made from sheep’s milk. Known for its strong, tangy flavor and moist, crumbly texture, it’s a favorite among blue cheese fans. While its intense flavor can be too much for some, it’s treasured by those who appreciate its unique taste.

This fall, Roquefort is being celebrated for its ability to add a punch of flavor to fall dishes. It’s excellent crumbled over salads, melted into pasta, or enjoyed with a slice of fresh pear. Roquefort Société recommends pairing it with a sweet white wine for a delightful contrast of flavors.

Brie de Meaux

Brie de Meaux is a soft cheese from France known for its creamy texture and mild, buttery flavor. Its bloomy rind encloses a smooth, rich interior that’s loved by cheese enthusiasts. While it’s often overshadowed by its more famous cousin, Camembert, Brie de Meaux holds its own with its subtle, refined flavors.

As people look for comforting foods this fall, Brie de Meaux is gaining popularity. Its creamy interior makes it perfect for spreading on warm bread, and its mild taste pairs nicely with fall fruits like apples and pears. Gourmet Food recommends serving it at room temperature to fully enjoy its creamy goodness.

Gruyère

Gruyère is a hard cheese from Switzerland known for its sweet, slightly salty flavor. It’s made from cow’s milk and aged for a minimum of five months, developing a complex flavor and smooth, creamy texture. While Gruyère is a staple in fondue, it’s often overlooked as a standalone cheese.

This fall, Gruyère is being appreciated for its versatility and rich flavor. It’s perfect for grating over soups or melting into gratins, adding a gooey, savory element to fall dishes. Cheeses from Switzerland suggests pairing it with a full-bodied red wine for a warming fall meal.