Hello Sid. It's great to have you with us! Wisconsin is certainly a force to be reckoned with when it comes to cheese making and cheese marketing, and seems to be a bit of a "model" in the cheese community. As an artisan cheesemaker, have you found this model to help or hinder your operation? Lastly, what are your feelings on an American PDO system? Is it realistic? Is there enough history and promise of future history for the American (artisan) cheeses that would be selected? Thanks for your thoughts.