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In Canada, a Quebec cheese marketer has gotten in trouble with the Canadian Food Inspection Agency because he submerged almost a ton of cheddar cheese in a lake, believing that it would be an interesting way to age the cheese.

He planned to bring the cheese up next month, but the government has ordered him to bring it up immediately and said he cannot sell it because the cheese hasn’t been analyzed at different stages of the aging process.

The cheesemaker, however, plans to test the product himself – both chemically and by eating it.
KC's View:
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