Whole Foods’ 12 Days of Cheese Is Back for Its 12th Year — and the Cheeses Are Better Than Ever

On the 12th day of Christmas, Whole Foods Market gave to cheese lovers an entire basketload of top-flight cheeses at a discounted price. 

This year, the Austin-based grocer’s 12 Days of Cheese, which first launched in 2012, is running from December 13 through December 24 — with Prime members getting as much as 35% off on each of the chosen cheeses. 

The range of options once again showcases Whole Foods’ global offerings — France, Spain, Switzerland, and Italy are all represented — along with top-tier domestic options, some of which are exclusive to the chain. The 12 cheeses were selected by the market’s specialty cheese team, which includes certified cheese professionals recognized by the American Cheese Society. “The holiday season is all about sharing special experiences, and our 12 Days of Cheese lineup brings together the very best of what I love about cheese: its ability to surprise, delight, and spark connection,” says Cathy Strange, Whole Foods’ ambassador of food culture, who formerly served as the chain’s global cheese buyer for more than two decades. “Each cheese has a story: from rare, exclusive varieties to familiar favorites, every selection is an invitation to explore and savor.” 

Strange tells Food & Wine that each cheese was chosen with versatility in mind to offer customers a “diverse and delicious range” meant to appeal to everyone — from children to discerning cheese connoisseurs. Beyond that, to simplify things for the consumer, Strange paired each cheese with a cracker, an accoutrement, a charcuterie selection, a chocolate, a beer, and a wine. “The pairings are designed to bring out the unique flavors of the cheese in combination with the item paired,” she says. “I love the idea, as each cheese has a personality that is unique, and the pairings are defined to highlight this product and mutually elevate the pairing.”

And for optimal flavor, Strange suggests storing the cheeses in the crisper drawer to limit airflow and placing them on a board 20 minutes prior to serving in order to bring them to room temperature, which highlights the aromatics of the cheese. “Cheese is a living organism and when in the refrigerator, the molecules tighten up — by bringing them to room temperature, you are releasing them to join the party,” Strange says.

Cypress Grove Midnight Moon (California)

Introduced by the California dairy farm in 2002 in partnership with a producer in the Netherlands, Cypress Grove calls the goat’s milk Midnight Moon a “true classic” with its crystal-studded, Gouda-style paste. The cheese is aged for six months to develop notes of toasted nuts, salted caramel, and toffee — with a slightly citrusy finish. Strange says Midnight Moon offers an ideal introduction to goat cheese, and the tiny protein crystals offer a bit of extra surprise. 

Whole Foods’ Pairing Recommendations

• Cracker: La Panzanella Mini Original Croccantini
• Accoutrement: Savannah Bee Company Honey for Cheese 
• Charcuterie: Whole Foods Market Organic Sliced Genoa Salami
• Wine: Jacques Bardelot Champagne Brut
• Beer: BRLO Winter Cider 
• Other: Mitica Caramelized Pecans

Cowgirl Creamery Mt. Tam (California)

Customers can’t get enough of the Mt. Tam from California’s Cowgirl Creamery, thanks to its rich, fudgy interior and mix of complex flavors. Strange says producers Sue Conley and Peg Smith highlight quality organic milk from Marin County in an American original that combines salted butter and mushroomy tones to give the triple-cream cheese a savory flavor in a unique paste that upholds its texture. 

Whole Foods’ Pairing Recommendations

• Cracker: Rustic Bakery Organic Olive Oil & Sel Gris Flatbread
• Accoutrement: Savannah Bee Company Honey for Cheese 
• Charcuterie: Whole Foods Market Organic Sliced Prosciutto
• Wine: Elizabeth Rose Pinot Noir
• Beer: Brasserie Dupont Avec Les Bon Voeux Saison 
• Other: jcoco Dark Chocolate Flight

Uplands Pleasant Ridge Reserve (Wisconsin)

Seasons matter for this Wisconsin cheese crafted in the alpine style of Beaufort d’Alpage. Produced in Wisconsin only from May through November using milk from grass-fed cows feeding on rotationally grazed land, the seasonal changes influence this cheese’s taste, which can range from savory and brothy to sweet and tropical. This Gruyére-style cheese has a natural washed rind that gives it a rich and salty body for a long, fruity finish. Made by master cheesemaker Andy Hatch, this is the only three-time winner of the American Cheese Society’s Best of Show. 

Whole Foods’ Pairing Recommendations

• Cracker: Rustic Bakery Organic Olive Oil & Sel Gris Flatbread
• Accoutrement: Dalmatia Organic Fig Chili Spread
• Charcuterie: Whole Foods Market Organic Sliced Soppressata
• Wine: Elizabeth Rose Pinot Noir
• Beer: Clausthaler Non-Alcoholic Santa Holiday Brew 
• Other: Mitica Marcona Almonds

Sartori Herbs de Provence BellaVitano (Wisconsin)

This cheese, which Strange hails as “aromatic and delicious,” is exclusive to Whole Foods Market. Crafted by master cheesemaker Pam Hodgson, the Parmesan-inspired cheese from Sartori is encrusted with Herbes de Provence, featuring notes of lavender, parsley, and lemon zest. The buttery, almost caramel-like cheese, with its herb-coated rind, is inspired by Italian farmstead cheeses and marries the tangy flavor of Parmesan with the creamy texture of cheddar. There’s a bit of French influence too, with the fragrant herbs native to southeastern France.

Whole Foods’ Pairing Recommendations

• Cracker: La Panzanella Mini Original Croccantini
• Accoutrement: Savannah Bee Company Honey for Cheese 
• Charcuterie: Whole Foods Market Organic Sliced Genoa Salami
• Wine: Jacques Bardelot Champagne Brut
• Beer: BRLO Winter Cider 
• Other: Mitica Caramelized Pecans

Jasper Hill Presto Prosecco Washed Harbison (Vermont)

This limited-release cow’s milk cheese comes with its own unique serving opportunity. This cheese comes wrapped with spruce bark and washed in Whole Foods’ exclusive Presto Prosecco before aging in the Jasper Hill Farm creamery’s vaults. Cheesemaker Mateo Kehler invented this “spruce-wrapped wonder,” Strange says, after studying cheesemaking for years. The process develops a floral, woodsy finish as it ripens. Slicing the top off the rind round and allowing the cheese’s custardy center to warm in the oven until it bubbles offers a self-contained fondue. Expect everything from a piney aroma to a creamy paste with flavors of mushrooms and cultured butter. 

Whole Foods’ Pairing Recommendations

• Cracker: La Panzanella Mini Original Croccantini
• Accoutrement: Savannah Bee Company Honey for Cheese 
• Charcuterie: Whole Foods Market Organic Sliced Soppressata
• Wine: Presto Prosecco
• Beer: Brasserie Dupont Avec Les Bon Voeux Saison 
• Other: Mitica Caramelized Pecans

Vermont Creamery Cremont (Vermont)

A mix of both cow’s and goat’s milks, Vermont Creamery’s French-style double-cream cheese offers up a velvety center and a crinkly, earthy rind that can easily melt away. Allison Hooper created “this amazing milk wonder,” Strange says, with flavors of citrus, hay, and a light peppery finish that gives this cheese a distinct profile. 

Whole Foods’ Pairing Recommendations

• Cracker: Rustic Bakery Organic Olive Oil & Sel Gris Flatbread
• Accoutrement: Bonnie’s Jams Cranberry Cherry Cabernet Conserve
• Charcuterie: Whole Foods Market Organic Sliced Prosciutto
• Wine: Jacques Bardelot Champagne Brut
• Beer: BRLO Winter Cider 
• Other: Mitica Caramelized Pecans

Papillon Roquefort Révélation (France)

The “king of the blues” cheese comes aged in the caves of Roquefort-sur-Soulzon, giving this raw sheep milk blue cheese from France a bold, velvety feel with a peppery, spicy profile that touches on anise and chocolate. The classic French cheese is produced from Lacaune sheep milk matured traditionally, Strange says, aged in natural caves for at least three months to develop the characteristic veins and complex flavor. 

Whole Foods’ Pairing Recommendations

• Cracker: 34 Degrees Crisps Original Crisps
• Accoutrement: Dalmatia Organic Fig Chili Spread
• Charcuterie: Whole Foods Market Organic Sliced Genoa Salami
• Wine: Croft Port Reserve Tawny 
• Beer: Lindemans Framboise Lambic
• Other: Mitica Marcona Almonds

Hervé Mons Pyrenees Brébis (France)

Head to the forest of the French Pyrenees and you’ll find Hervé Mons aging his sheep milk cheese for six months according to Basque tradition. The resulting Pyrenees Brébis is nutty and rich with a smooth and creamy texture. Expect to find hints of rosemary, hay, and toasted nuts. 

Whole Foods’ Pairing Recommendations

• Cracker: 34 Degrees Crisps Original Crisps
• Accoutrement: Bonnie’s Jams Cranberry Cherry Cabernet Conserve
• Charcuterie: Whole Foods Market Organic Sliced Prosciutto
• Wine: La Coulée Sancerre
• Beer: Brasserie d’Achouffe La Chouffe Blonde Belgian Ale
• Other: jcoco Dark Chocolate Flight

Neal’s Yard Dairy Sparkenhoe Red Leicester (England)

Sparkenhoe’s bright orange color and bold flavors that come with an earthy, musty aroma and plenty of citrus punch, make Neal’s Yard Dairy’s raw cow’s milk cheese quite the eye-catcher on a cheeseboard. This traditional recipe from the British Isles from David and Jo Clarke comes clothbound and aged to develop a moist, yet crumbly texture. That pairs with a saffron hue for a look and a flavor singular to what the cheesemaker calls the last traditional farmhouse Red Leicester. 

Whole Foods’ Pairing Recommendations

• Cracker: 34 Degrees Crisps Original Crisps
• Accoutrement: Bonnie’s Jams Cranberry Cherry Cabernet Conserve
• Charcuterie: Whole Foods Market Organic Sliced Soppressata
• Wine: Croft Port Reserve Tawny 
• Beer: Sierra Nevada Brewing Co. Celebration IPA 
• Other: Mitica Marcona Almonds

Emmi Kaltbach Cave Aged Le Gruyère (Switzerland)

The sandstone caves that age this Gruyère for 12 months help create rich flavors of brown butter, toffee, and a crunch from the tyrosine crystals. The nutty Swiss cheese develops a fruity tanginess along the way while created by “an amazing third-generation cheesemaker,” Strange says. 

Whole Foods’ Pairing Recommendations

• Cracker: La Panzanella Mini Original Croccantini
• Accoutrement: Bonnie’s Jams Cranberry Cherry Cabernet Conserve
• Charcuterie: Whole Foods Market Organic Sliced Genoa Salami
• Wine: Presto Prosecco
• Beer: Samuel Smith’s Brewery Organic Chocolate Stout 
• Other: jcoco Dark Chocolate Flight

Ca de Ambros Taleggio (Italy)

Produced for generations in the heart of Val Taleggio in an Alpine valley in Lombardy, Italy, this washed-rind cow’s milk cheese is aged for 45 days to produce a creamy, marshmallow-like interior with a yeasty, roasty rind. Master affineur Luca Arnoldi carries on the tradition of his father, Strange says, with this washed-rind mountain cheese.  

Whole Foods’ Pairing Recommendations

• Cracker: La Panzanella Mini Original Croccantini
• Accoutrement: Dalmatia Organic Fig Chili Spread
• Charcuterie: Whole Foods Market Organic Sliced Soppressata
• Wine: Presto Prosecco 
• Beer: Allagash Brewing Company Ski House Winter Ale 
• Other: Mitica Marcona Almonds

Mitica Alisios (Spain)

The Canary Islands of Spain offer up a paprika-rubbed rind with a smooth, mellow paste of cow’s and goat’s milk cheese. The flavors age over three months to create a mild tang with paprika notes. “When was the last time you tasted a cheese from the Canary Islands?” Strange asks. 

Whole Foods’ Pairing Recommendations

• Cracker: 34 Degrees Crisps Original Crisps
• Accoutrement: Savannah Bee Company Honey for Cheese 
• Charcuterie: Whole Foods Market Organic Sliced Prosciutto
• Wine: La Coulée Sancerre
• Beer: Clausthaler Non-Alcoholic Santa Holiday Brew 
• Other: Mitica Marcona Almonds