Monday, August 01, 2005

Unique Food Production Methods

It seems that Luc Boivin is a cheese-maker in Quebec. And, it seems that he is always in the lookout for ways to improve the taste of his cheese. It also seems that he found what he hoped was just the right combination of increased pressure and reduced temperatures that would be nearly perfect for his cheese-making.

And, it seems that Luc Boivin encountered just a couple of problems.

The first problem was that this nearly-perfect spot happened to be at the bottom of the Baie des Ha! Ha!. (Really.)

The second problem was that he seems to have lost his cheese. All 500 pounds of it.

Lest you think I'm making any of this up, here's the story.


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