Yes. I guess it just depends on the customer, what the consumer wants, if it's enough. What we have to our advantage in British Columbia at least is we don't have plant quota, and we're not dictated what kind of cheese we can make. We have more flexibility. We can respond to the market. We can create a different kind of cheese. I had several people ask me a few years ago, why we don't make a Grana style or a Parmesan style cheese. No artisan cheese-makers make it so we made it, and now it's on the menus of the top restaurant.
On February 3rd, 2014. See this statement in context.