Fromagerie Boivin: The Abyss of the Fjord could resurface

Fromagerie Boivin: L'Abysse du Fjord could resurface

BETTING À DAY

The Abyss of the Fjord, a well-known story since Fromagerie Boivin in La Baie lost a shipment of cheese to the bottom of the water, could well resurface one of these days. 

The name of this cheese was first mentioned in the summer of 2006, when Fromagerie Boivin in Saguenay tried to age a cheese in the Saguenay River.

The story had gone around the world since the cheese had finally remained untraceable.

“People still ask us where the project is at. Today, I confirm that the project is still in the pipeline,” said Fromagerie Boivin general manager Luc Boivin.

The first attempt to find the cargo was followed by two other immersions in the Fjord. The last time was in 2010.

“We had good collaboration from the Ministry of Agriculture, Fisheries and Food of Quebec (MAPAQ) for a scientific project”, mentioned Luc Boivin.

The research project, as called it the Fromagerie management, wanted to compare the effects of aging a cheese under different pressure.

“I wouldn't say it's better, but it tastes different . It ages differently, which means that its texture is different,” said Mr. Boivin.

Since 2011, Quebec has banned the use of the Fjord as a laboratory.

“The inspector must have access to the product at all times, in the factory, explained the manager of the Fromagerie. We understand perfectly. It is obviously impossible when the cheese is in the Fjord,” he said.

The Fromagerie continued its examinations in a hyperbaric chamber, within its facilities.

However, the Abysse du Fjord was swept away in the 2011 fire, and since then, the Fromagerie has focused on consolidating its operations.

“There was the arrival of European cheeses in 2016, the pandemic and the labor shortage. Small cheese makers can't really develop projects these days,” he summed up.

Even though the company believes in the potential of the product, it is not yet ready to complete the necessary investments, but the hyperbaric chamber will be connected by a pipe to the Saguenay River.

“The Fjord is part of the marketing of the product”, conceded Luc Boivin.

It is possible, one day, that the employees of the Fromagerie Boivin will help out for the Abysse du Fjord.