 People love it. I mean, who doesn't love a cheese parade? Hi, my name is Peter Lovis and I'm the proprietor of the Conquer Cheese Shop. In this event, I'm the writer, I'm the director, I'm the producer, and I'm the star. I was pretty nervous and I wasn't real sure how it was going to work, and now we had a plan A and a plan B and plan C, and we kind of merged them all together, and that's how it came out. We ordered it in October, if I'm not mistaken. The 30-pound wheels that we get, we order, we can order Thursday for Friday. They're stocked regularly in the warehouse, they're out of Medford, but something like this where there's only, you know, 10 made a year, and this is probably the only one that came into the US. If I had to guess, we were not sure if we were going to do the 1000-pound wheel. We weren't sure, logistically, if it was possible. So it was a very, very last minute. We had about 10 days to decide if we were going to bring it in or not. It was great. It was the 10th anniversary, the 1000-pound wheel. It had a great crowd, the music was great, the echoing was great. My staff, they were perfect, they were just amazing. People got the tattoos and the flags. We gave away, I don't know, 800,000 Italian flags. I had no idea how to tattoo, but I saw a lot of people with tattoos on their cheeks and hands, so it was great. There's a whole proclamation, an official proclamation, that's given to us by the town. So it's like a three-part, the town crier, there'll be Peter and there'll be Davis from Italy, that will take turns reading parts of the proclamation. How big and extravagant can we be as the Concord cheese shop? Peter especially, if everyone has 24-inch wreaths, he has to have 48-inch wreaths. It's big, it's theatrical. I think that's why we love our job. It's a cut-to-order shop. We interact with every single person individually from start to finish. We select our cheese with them, we cut it, we wrap it, and we run the register, where it's the whole process. Ten years in now, people come in all year round, they'll ask for the Parade cheese. Half of the consumers know it as the Parade cheese and the other half know it as crucolo, which is fine, they're buying it. Crucolo is crucolo, it can be described as a young Asiago fresco. In this size, we're not entirely sure. Flavor profile, could be gamey, could be tangier, could be a little bit mushy. No, that's a large format. As cheese mongers, the people that really understand and really get it, it's theater. It's fun, so why not a thousand pounds? A relating point, I think, for all of us is theater, theatrical part of it. We're storytellers, I found asking Peter questions. Why this? Well, why not? Why a thousand pound wheel? Why not? It's something I do for the community, I do it for the town of Concord, I do it for my friends in Italy, it all came together. I can't believe we pulled it off, but we really, really did. It's a tradition in town, first Thursday of December, to have a party for 2,000 people. For a half hour, it's a lot of work. I'm pretty spent. I think I'll go back to the 400 pounders. So the 1,000 pounder was a bit of a, it was a push. It was a real work, it was a thousand pound wheel of cheese.