I find most of my fellow Americans to have very similar tastes, and I notice regional accents disappearing or becoming modified, and for the same reason: they all consume the same things, and their tastes and speech homogenize. Supermarkets across America sell the same brands and styles of cheese, and this is what they are used to, no matter what ethnic and cultural background they came from.
Although there is a lot of movement toward a wide variety of traditional foods and beverages, the majority of folks have not joined in. Whole Foods in my area has a wider variety of cheese than I had ever been exposed to, and I discovered things like 2 year aged Gouda, who's existence I was unaware of before that. I've never seen an aged Alpine cheese, and many of the cheeses I see being made on this forum are untasted by me. I never had tasted any Cheddar but Cracker Barrel until I was 17.
Until I joined this forum, I thought that President brand Brie was the best thing ever; I asked on this forum for help in making it.
Instead, I listened to Iratherfly and made a Chaource from his recipe, and it re-oriented my understanding of these types of cheese.
I guess that the best thing for a professional cheesemaker to do is make cheeses that are accessible and appealing to the general supermarket raised tastes, but better, and educate them with small batches of the better stuff, much as many distilleries do.