It's a strange turn for a nation that for years judged its cheeses by how well they melt in the microwave. Suddenly, we're inundated by high-end cheeses that challenge the palate in ways industrial cheese couldn't dream.

Welcome to the world of America's cutting-edge curds, where obscure cheeses can attain cult status and massive grocery chains tout cheeses that once wouldn't have made it in the door.

Mainstream retailers are jumping into the specialty cheese market like never before, says cheese expert Laura Werlin, author of "Laura Werlin's Cheese Essentials."

"Everybody is going to have more exposure and the ability to buy these cheeses," she says.

Why the sudden cheese surge? Artisanal cheese is one of the fastest growing segments of the $59 billion gourmet food industry, with cheese and dairy expected to see double digit growth through 2012, according to consumer research firm Packaged Facts. That demand has translated into retailers clamoring for the product.

But it also goes deeper. The collective American palate has become increasingly adventurous and sophisticated.

Some significant recent trends and changes to the cheese world: