Question: Where does most of the world's cheese come from?
About the article "Cheese", section "World production and consumption".

Candidate passages:
Until its modern spread along with European culture, cheese was nearly unheard of in oriental cultures, in the pre-Columbian Americas, and only had limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe and areas influenced strongly by its cultures.
But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide, though still rarely considered a part of local ethnic cuisines outside Europe, the Middle East, and the Americas.
The first factory for the industrial production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success.
Credit usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms.
Within decades hundreds of such dairy associations existed.
The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures.
Before then, bacteria in cheese making had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced.
With the mass production of cheese making it more readily available to the poorer classes, simple cost-effective storage solutions for cheese gained popularity.
Ceramic cheese dishes or "Cheese Wizards" became one of the most common ways to prolong the life of cheese in the home, and remained the most popular in most households until the introduction of the home refrigerator in 1913.
Factory-made cheese overtook traditional cheese making in the World War II era, and factories have been the source of most cheese in America and Europe ever since.
Today, Americans buy more processed cheese than "real", factory-made or not. 
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  
Pule cheese, or just pule, is a cheese made from the milk of Balkan donkeys from Serbia.
A distinctive dairy product of Serbian cuisine, pule is reportedly the "world's most expensive cheese", fetching 1,000 Euros per kilogram.
In September 2013, the cheese was valued by a news source at $600 USD per pound.
It is so expensive because of its rarity: there are only about 100 jennies in the landrace of Balkan donkeys that are milked for pule-making, each jenny must be hand-milked thrice daily, it takes 25 litres (6.6 gallons) of milk to create one kilogram (2.2 pounds) of cheese, and the cheese is then smoked. 
U.S. President Andrew Jackson once held an open house party at the White House at which he served a 1,400-pound (640 kg) block of cheddar cheese.
A cheese of was produced in Ingersoll, Ontario, in 1866 and exhibited in New York and Britain; it was immortalised in the poem "Ode on the Mammoth Cheese Weighing over 7,000 Pounds" by James McIntyre, a Canadian poet.
In 1893 farmers from the town of Perth, Ontario produced "The Mammoth Cheese", which weighed for the Chicago World's Fair.
It was planned to be exhibited at the Canadian display, but the mammoth cheese fell through the floor and was placed on a reinforced concrete floor in the Agricultural Building.
It received the most journalistic attention at the fair, and was awarded the bronze medal.
A larger, Wisconsin cheese of was made for the 1964 New York World's Fair.
A cheese this size would use the equivalent of the daily milk production of 16,000 cows.
Oregon members of the Federation of American Cheese-makers created the largest cheddar cheese in 1989.
The cheese weighed .