Question: Cypress Point Creamery is a cheese producer that sells a Dutch yellow cheese accounting for for 50 to 60% of the world's what?

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source: Cypress Point Creamery
text: Cypress Point Creamery Cypress Point Creamery is a cheese producer in Hawthorne, Florida. It is owned by John and Nancy Mims who maintain a herd of 170 Jersey cows as well as some Brown Swiss cows. The operation is located 15 miles east of Gainesville and sells Gouda, Havarti, baby Swiss, and tomme cheeses in addition to milk. Karen Voyles The state of Florida's fourth cheesemaking business on the farm that produces the milkd used, according to Scott Wallin of Florida Dairy Farmers, Cypress Point Creamery at Rex-Run joined Wainwright and Sons in Live Oak, Florida, Dakin Dairy Farms Inc. in Myakka City and Winter Park Farm in Winter Park, Florida.

source: Gouda cheese
text: Gouda cheese Gouda ( or , ] ; Dutch: "Goudse kaas" , meaning "cheese from Gouda") is a Dutch yellow cheese made from cow's milk. It is named after the city of Gouda in the Netherlands. It is one of the most popular cheeses worldwide, accounting for 50 to 60% of the world's cheese consumption. The name is used today as a general term for a variety of similar cheeses produced in the traditional Dutch manner, as well as the Dutch original.

source: Winter Park Dairy
text: Winter Park Dairy Winter Park Dairy is a creamery and cheese producer in Florida. It is one of the first to be established in the state and has been involved in reworking the laws governing milk products in the state. It sells its products wholesale.

source: Penn State University Creamery
text: Penn State University Creamery The Pennsylvania State University Creamery, often shortened to just Berkey Creamery or The Creamery, is a producer and vendor of ice cream, sherbet, and cheese, all made through the Department of Food Science in the College of Agricultural Sciences of the Pennsylvania State University. It is the largest university creamery in the United States, using approximately 4.5 million pounds of milk annually, approximately half of which comes from a 225-cow herd at the University's Dairy Production Research Center and the rest from an independent milk producer, and selling 750,000 hand-dipped ice cream cones per year. Offering over 100 ice cream flavors made with a butterfat content of 14.1% and ingredients from around the country and the world, the Creamery's ice cream is enjoyed by many students and alumni every day.

source: Fivemiletown Creamery
text: Fivemiletown Creamery Fivemiletown Creamery is based in Fivemiletown, County Tyrone, Northern Ireland, and is a producer of handmade speciality soft cheeses and cheddars The company is a farmers' co-operative, and employs around 40 people. The creamery draws its milk supplies mostly from over 60 dairy farmers from across Northern Ireland. The company was founded in 1898 and added cheese production in 1972. Fivemiletown Creamery is the only speciality cheese maker in Northern Ireland.

source: Korycinski
text: Korycinski Koryciński, also known as "swojski" (homemade), is a hard yellow cheese made from cow's milk, named after the village of Korycin in Poland, and made in the Podlaskie Voivodeship in eastern Poland. It is considered to be the oldest Polish yellow cheese.

source: Capriole Goat Cheese
text: Capriole Goat Cheese Capriole Goat Cheese is an artisan goat cheese producer in Greenville, Indiana. Founded in 1988, Capriole is one of the oldest and most award winning goat cheese producers in the United States. ABC News called it a great U.S.. creamery. The Creamery is Owned by Judith Schad and is based on a 80 acre farmstead of rolling hills in Greenville, Indiana.

source: Kashkaval
text: Kashkaval Kashkaval is a type of yellow cheese made of cow milk (kashkaval vitosha), sheep milk (kashkaval balkan), or both (kashkaval preslav). The name is derived from the Italian caciocavallo (Romanian: "cașcaval" ; Bulgarian: кашкавал , ] ; Macedonian: кашкавал , ] ; Serbian: качкаваљ or "kačkavalj" ; Albanian: "Kaçkavalli" ; Turkish: "kaşkaval/kaşar" ; Arabic: قشقوان‎‎‎ ‎ / "qashqawān"). In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, "кашкавал" is translated as "yellow cheese" (whereas "sirene" is usually translated as "white cheese" or simply "cheese").

source: Kanterkaas
text: Kanterkaas Kanterkaas is a Dutch yellow cheese made from cow's milk. Apart from the plain variety, there is Kanterkomijnekaas which is flavored with cumin and Kanternagelkaas flavored with both cumin and cloves. "Kanter" is Dutch for 'edge' and refers to the sharp angle at the point where the side of the cheese wheel meets the base. It was granted a Protected Designation of Origin by the European Union in 2000 and may only be produced in the province of Friesland and the Westerkwartier area. The unprotected name Frisian clove cheese (Dutch: "Friese nagelkaas" or simply, "Nagelkaas") is commonly used for other Dutch cheeses which are similar to Kanternagelkaas.

source: Rogue Creamery
text: Rogue Creamery Rogue Creamery is a cheese maker in Oregon, U.S., founded in 1933. Since 2002, Rogue Creamery has been making award winning artisan cheeses. Founder Tom Vella brought mold, cultures and recipes for "Oregon Blue" to Central Point, Oregon from Roquefort, France. Rogue Creamery was the first U.S. cheese maker to export raw-milk cheese to the European Union.

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Answer: cheese consumption