Best Plant Based Plant Based Cheese in 2026

Brought to you by Whole Foods Market. When it comes to innovative flavors and products sourced from artisans and producers around the world, the Whole Foods Market brand has you covered. Amazing products, exceptional ingredients, no compromises.

Our Goat Cheese Crumbles boast the smooth, creamy flavor of handcrafted, award-winning Wisconsin goat cheese. Made with goat's milk form small family farms.

Product of USA.

Organic Plain Chevre Log...moist and very creamy.

Snacking

Open and Serve

Origin: Vermont

Milk Type: Goat

Pasteurized Milk

Brought to you by Whole Foods Market. When it comes to innovative flavors and products sourced from artisans and producers around the world, the Whole Foods Market brand has you covered. Amazing products, exceptional ingredients, no compromises.

Handcrafted.

Product of USA.

These blueberries are wild.

Our classic, mild fresh goat cheese is hand-rolled in wild blueberries, lemon and thyme.

Origin: United States

Milk Type: Goat

Pasteurized

Exclusively selected and passionately sourced from farmers and producers around the world

No hydrogenated fats, high-fructose corn syrup or added MSG

The package dimension of the product is 10.5"L x 7"W x 2"H

Country of origin is United States

Brie-style goat cheese with iconic ash line reminiscent of coastal fog in Humboldt County, California; known as The Original American Original

Made with pasteurized goat milk

Texture: Dense, soft inner layer with creamline around the edges and edible rind

Origin: United States

Milk Type: Goat

Pasteurized

Crottin de Champcol is a soft, aged, pasteurized, goat's milk cheese from France. It is named after the tiny village of Champcol, France, located in the Loire Valley. It has a subtle and slightly nutty flavor.

In its youth (Chavignol jeune), its pate is solid and compact, and its rind is white. As it ripens (Chavignol bleuté), it takes on a stronger flavor and develops a harder rind. With full maturity (Chavignol affiné), the pate becomes crumbly and the mould on the rind matures into a bluish colour.

The cheese is marketed and eaten at all three stages of maturity. Crottin de Champcol is great on any cheese board or as a dessert cheese accompanied by fruit. It can be paired with Sancerre wine.

The cheese’s form, a four-sided, truncated pyramid from Berrichon goat’s milk. History tells us that the original shape was a perfect pyramid.

The Valencay is made by allowing the curd to drain in a mold, it is then removed and covered with salted charcoal ash and alllowed to ripen for about 4 to 5 weeks in a well ventilated cellar at 80% humidity to facilitate the development of mold.

During this period, its rind will thicken slightly and acquire blue marks.

Delice de Bourgogne is a soft, cow's milk cheese from the Burgundy region of France. It has a soft, creamy texture and rich, creamy, buttery, and tangy interior flavor that make it irresistible.

This soft, triple crème cheese also has a white, flowery, pungent rind. The original content in fat of the milk is tripled.

The cheese is made by enriching full fat cow's milk with crème fraîche to create a delicious soft cheese with a rich flavor and a smooth, melt-in-the-mouth texture. This high fat cheese goes well with champagne.