Mr. Arsenault, let's talk about the production of artisanal fine cheeses in Quebec. You will agree that it's not really something new. I personally consume fine cheeses and I think, over the past 20 or 25 years, the production has developed a great deal. We have high-quality products that are as good as the best imported cheeses. Renowned cheese factories have been around for several generations.
What is the difference between the potential impact of imported European fine cheeses on local artisanal cheese factories—which are fairly recent—and the potential impact of those imports on the bigger and more established cheese factories?