Blog: The lengths foodies go to

Catherine Sleep | 11 October 2005

How hard would you work to make sure your product was as tasty as you could possibly make it? How far would you go? To the bottom of a lake? Would you drop 2,000 tonnes of your finest cheese into a fjord to see if lakewater improved the flavour? Would you?

Quebec cheese maker Luc Boivin would, and did. Now he’s lost his cheddar. Not the only thing he’s lost, some might say, although that would be churlish, of course.

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