Underwater aging [Cheese]
Last updated: November 13, 2017 at 4:47 am
L’abysse du fjord (Fromagerie Boivin) – In November 2004, 800 kg of cheddar cheese worth $50,000 was submerged at a depth of 50 m (164 ft) in the Saguenay Fjord (Baie des Ha! Ha!) to test the effects of pressure on the aging process. The cheese was lost and never recovered. A second batch was immersed and recovered in 2006.
EDITOR’S NOTE: The editor of the Diving Almanac, Jeffrey Gallant, was suspected of having stolen the missing cheese, having led two Greenland shark diving expeditions in the area. He was informed about the accusation during a radio news interview three years after his expedition in Baie des Ha! Ha!…
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Jeffrey Gallant is the Editor-in-Chief and Records Keeper of the Diving Almanac. He is also a contributing editor of DIVER Magazine, and the scientific director of the Greenland Shark and Elasmobranch Education and Research Group (GEERG). Jeffrey started diving in 1982.