Not a bad idea. But, I don't think there is great demand + a shortage of cheeses. Many grocery stores already have "gourmet" sections of "fancier" cheeses. If there was any increase in interest I would imagine they would be the ones detecting that, and jumping to capitalize on it. Some branches in metropolitan areas, do and have expanded those sections, for example.

For cultural reasons Americans simply don't seem to like cheeses that are not bagged, shredded and kept in the refrigerator. (American HNers might be surprised to find that a lot of cheeses are not meant to be kept in the refrigerator). Good cheese is like a living organism, it not something dead that needs to be kept cold. It has bacteria that lives on it and it alters and changes its taste. I believe you won't even be able to sell that in US simply because of local food safety laws -- cheeses have to be pasteurized to be sold here.