 It's so interesting when you talk about, you know, we're here at the Wine and Food Festival, and so often where the wine comes from, the terroir, it makes such a difference. And it's the same as the cheese. And you know where I learned that from was from a butter maker who actually, I don't think she's doing it anymore, but she was over in the Champlain Valley, and she actually would vary what her cows ate.