Luc Boivin of the Fromagerie Boivin in La Baie, Quebec, hasn’t given any explanation to the Canadian Food Inspection Agency about submerging the cheese under water. The changes that takes place in the phase of aging cheese is not backed by any inferences.
However, Luc Boivin has to chemically get the sunken cheese tested to ensure that the cheese conforms to food safety policies. But the worst part is that Luc Boivin is still fishing to find his cheese. Read More…
