Originally published August 6 2005
Warning issued over cheese product
by Mike Adams, the Health Ranger, NaturalNews Editor
The Canadian Food Inspection Agency has ordered a Saguenay cheese company to remove a batch of cheddar from the waters of the Saguenay fjord, where it was submerged illegally in a novel aging process.
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.
Diving for cheese in the Saguenay fiord, Que.
Boivin planned to pull the cheese up next month from where it has been resting in 2 C waters.
But he'll have to do it now under orders from the agency.
It maintains Boivin is breaking food safety laws because the cheese hasn't been analysed at various stages of the aging process.
And that means it can't be sold in retail.
Boivin said he's disappointed but not discouraged.
He's sending divers down Thursday during low tide.
Once they pull the cheese barrels out of the water, Boivin will have a chance to run chemical tests on the cheese to see how it reacts to cold water.
He said he's also looking forward to tasting the cheese.
Hopefully, it will fare better than another batch of Boivin cheese under the agency's eye.
Government food inspectors on Wednesday issued a recall for some of the company's spreadable processed cheddar cheese, saying it could cause botulism, a life-threatening illness caused by bacteria.
The agency said there have been no reported cases of illness, but that consumers should be careful because the cheese may not look or smell spoiled.
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