Sure, sure, it's just that historically, the cheese developed from this whole taxation issue. And much of that happened around centers of population and learning, such as abbeys. It's hard to go chase someone on a mountain to get money from them. Sticking with those historical practices of the majority, it takes a longer set time than 1.5x to achieve appropriate texture and moisture. And trying to learn from those traditions here in the US, it's like we all have said, as a best practice in a recipe, people will have better results sticking to a longer set of 2.0-2.5x. Here in WA, for example, I know of only two farms with Normande genetics. If someone used 1.5x floc with our predominantly Holstein milk, it would not achieve the best results. It's really great to see the diversity and understand the variations in style and the ensuing results.