I am curious if the farmers considered or attempted to become cheese makers themselves? I would not be surprised to see an American artisanal cheese revolution

I am curious if the farmers considered or attempted to become cheese makers themselves? I would not be surprised to see an American artisanal cheese revolution in the same way that American craft beer's growth has happened in the last 10 years. The bigram American cheese sounds bad, but there are some fantastic artisinal cheeses produced here. I have started buying lots of great American farmstead cheese (herd + cheese making are in the same place) while living in NYC, often at ~$30/pound, but much of it comes from Vermont.