The classic alpine cheeses of France and Switzerland – hefty beauties like Gruyere, Comte and Beaufort – supplied the inspiration for Rupert, a raw cow’s milk cheese from Vermont.
Named for one of the oldest towns in the state, Rupert debuted about five years ago, so it’s an infant compared to those centuries-old mountain wheels from Europe. But it is already a cheese of distinction that may help preserve a historic Vermont dairy farm.
Russell Glover and Angela Miller purchased the 300-acre farm in the Champlain Valley about a decade ago. They had high-powered careers in Manhattan (he’s an architect, she’s a literary agent) and wanted a rural retreat. The property they bought was no longer a working dairy farm – it had failed in the 1990s – but it had a compelling history.