Underwater aging (Cheese)
Last updated: March 23, 2020 at 14:39 pm
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.