Question: Iceland's most common cheese is what?
About the article "Cheese", section "World production and consumption".

Candidate passages:
Iceland's 10 most populous urban areas: 
Mars Cheese Castle is a cheese shop in Kenosha, Wisconsin.
Located along Interstate 94, the shop is popular among Wisconsin visitors and has been called a "cheese landmark", "one of Wisconsin's most recognizable cheese stores", and "an icon for generations of I-94 travelers".
While the store is best known for its cheese, it also sells sausages and other foods as well as Wisconsin souvenirs such as cheesehead hats.
The store is the oldest cheese shop located at what the Milwaukee Journal Sentinel called "Wisconsin's most visible cheese interchange"; the junction of Interstate 94 and Wisconsin Highway 142 had three cheese shops until 2009 and still has two. 
Cheese on toast consists of toast, either buttered or not, with cheese on one side.
Further toppings are optional; the most basic being chopped onions (raw or grilled with the cheese), brown sauce or ketchup.
Pickled cucumber, Branston pickle, fried tomatoes, fried eggs, Worcestershire sauce and baked beans are also common.
Another common variation is to add something to the toast before applying the cheese, such as tomato, or a thin layer of spread Marmite, Vegemite (in Australia), cream spread, mustard or tomato ketchup.
Recipe books and internet articles tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading.
Consequently, published recipes seldom deal with the most basic form of the dish and frequently refer to the similar dish of Welsh rarebit as "posh cheese on toast".
Cheddar cheese is most commonly used for cheese on toast, as this is a particularly good cheese for toasting.
Lancashire dairies, in conjunction with a "National Cheese on Toast Day", have promoted Lancashire cheese as the best cheese to use.
In Scotland similar dishes are often referred to as roasted cheese or 'melted cheese', where the bread need not be toasted before applying the cheese. 
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  
There are numerous different kinds of Syrian cheese.
Some of the most common are: Ackawi , a white cheese with complex flavor.
Primarily used as a table cheese.
Also spelled Akawi and Akawieh.
Baladi , soft-white, smooth, creamy cheese has a mild flavor.
The cheese tastes delicious spread on fresh bread or crackers.
It is eaten for breakfast or snacks.
Charkassiye, a soft, fresh cheese Jibneh Arabieh (Arabic for: Arab Cheese), is a simple cheese found all over the Middle East.
It is particularly popular in Egypt and Arab countries of the Persian Gulf.
The cheese has an open texture and a mild taste.
The heritage of the product started with Bedouins, using goat or sheep milk, however current practice is to use cow's milk to make the cheese.
Jibneh Arabieh is used for cooking, or simply as a table cheese.
Jibne Khadra Arabic for green cheese, is a white hard cheese with a pronounced salty taste, often boiled before eating Kenafa , is an unsalted, very fresh, soft cheese that melts easily and freely.
It is used to make the popular "cheesecake", like dessert that is sometimes called Kenafa by people in the Middle East.
It can also be used as a base for other sweet cheese desserts.
It is sold frozen because there is no salt in it and is available in both retail and bulk packages.
Majdoule, a salty white cheese made up of thick strands of cheese braided together (hence the name) Shelal, a salty white cheese made up of strands of cheese woven together Surke, sorke or shanklish, a mature cheese made with spices and generally presented as balls of cheese covered in za'tar orchile powder; most often eaten as a starter dish with tomato, oil and sometimes onion Turkomani, a soft porous cheese with a delicate flavour