The latest Art of Eating takes note of a relatively new Vermont dairy, Jasper Hill Farm, which makes raw milk cheeses from its own herd of 27 Ayrshires. The cheesemaker, Mateo Kehler, spent five years studying cheese in Europe, working at Neal's Yard, among other things. According to Behr they are making 2 cheeses: a big blue called Bayley Hazen, and the small surface-ripened, Constant Bliss, aged for 60 days, which may be unique in this country. They use an interesting combination of commercial and wild molds.
They are listed at the following sites, which I link here because they are all useful:
Slow Food's American Raw Milk Farmstead Cheese Consortium, Vermont Dairy Promotion Council's cheesemakers page, New England Dairy Promotion Board's cheese site. If anyone sees these on the West Coast, let us know.