The Green Mountain State is blessed with both climate and culture, representing great potential for producing world-class cheeses. With conditions similar to the Jura in east-central France—home to the likes of Comté and gruyère—it’s no surprise that Vermont’s top cheese producers have succeeded admirably with Alpine types. Based on a recent tasting of nearly 50 cheeses from 19 producers, this selection reflects the depth and breadth of Vermont’s fine-cheese spectrum.

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