Bathing cheese raises stink with food agency

The Canadian Food Inspection Agency is raising a stink about nearly a tonne of Québec cheese that has been sunk under 40 metres of water in a novel, but illegal, aging process.
Last fall, Luc Boivin of the Fromagerie Boivin in La Baie, Québec decided to try a new approach to aging cheddar. He submerged 10 barrels containing more than 900 kilograms of cheese in the Saguenay fiord.
CBC News: Bathing cheese raises stink with food agency