Question: Which country produces the most cheese?
About the article "Cheese", section "World production and consumption".

Candidate passages:
Muscoda is home of the Meister Cheese Company, which produces gourmet cheese. 
’s Fancy cheese factory produces a variety of different flavors, which can be found at many retail stores nationwide.
They specialize in making "artisan cheeses," which are hand-crafted in the old style (with some new techniques) for the most authentic cheese flavor.
Their "Finger Lakes Champagne Aged Cheddar Cheese" is made with real champagne from the Finger Lakes region, specifically from Hunt Country Vineyards.
Yancey's Fancy is the largest fresh cheese curd manufacturer on the East Coast.
The company utilizes the local milk supply in western New York when crafting their products.
Yancey's Fancy also has a buffalo mascot named "Hot Stuff," which makes appearances at sponsored and promoted events.
The mascot also appears on the label of their "Buffalo Wing Original Hot Sauce Cheddar.
"Yancey's Fancy won a gold medal at the 2010 World Championship Cheese Contest in Madison, Wisconsin, for 'Best of Class, Jalapeno & Peppadew Cheddar.'
The cheese also won a 2010 New York State Fair Grand Champion award that same year. 
Smoked foods.
Smoked cheese is any cheese that has been specially treated by smoke-curing.
It typically has a yellowish-brown outer pellicle which is a result of this curing process.
Ardrahan Cheese – a company that produces a smoked variety of their Ardrahan cheese  Bandel cheese  Brânză de coşuleţ  Brie   Chechil  Cheddar cheese – some versions are smoked.
Circassian smoked cheese  Corleggy Cheese – A company that produces some versions of smoked cheese, such as their Corleggy, Drumlin and Creeny varieties.
Gamonéu cheese  Gouda cheese * Burren Gold  Gubbeen Farmhouse Cheese  Korbáčik – A type of string cheese made from steamed cheese interwoven into fine braids.
Common flavors include salty, smoked and garlic.
Kwaito cheese  Lincolnshire Poacher cheese  Metsovone – has been a European protected designation of origin since 1996.
Mozzarella – "mozzarella affumicata" is a term for the smoked variety  Oscypek – Smoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland  Oštiepok  Palmero cheese  Parenica – A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced.
Provolone – some versions are smoked.
Pule cheese – reportedly the "world's most expensive cheese" priced at 1,000 Euros per kilogram, it's a smoked cheese made from the milk of Balkan donkeys from Serbia.
Rauchkäse  Ricotta  Scamorza  Tesyn  Wensleydale cheese – produces Oak Smoked Wensleydale  
  Kajmak  Kiselo Mleko, Buttermilk  Yogurt  Pavlaka, heavy soured cream ("smetana")  White cheese * Zlatar cheese * White cheese with walnuts from Babine, won the 2012 "best autochtonic cheese" award  Cream cheese  Kačkavalj yellow sheep milk cheese ("Caciocavallo") * Pirotski kačkavalj  Brined cheese * Feta, brined cheese of mostly sheep milk * Sirenje, brined cheese of goat, cow or sheep milk  Vlašić cheese ("Vlašićki sir")  Vurda, Sheep milk  Siraz, unpasteurized cow's milk cheese  Šar cheese, traditional sheep/cow milk hard cheese  Pule cheese, donkey milk cheese, which is the most expensive cheese in the world  
Bornholms Andelsmejeri, the island's only dairy, produces a variety of milk products and cheeses including its Danish Blue cheese which n 1980 and 1998 won the World Cheese Champion award in Winsconsin.
Each year the international division, St. Clemens Food Products, exports some 4,500 tons of cheese to destinations around the globe.