Montreal - A team of divers are searching at the bottom of the Baie des Ha! Ha! in northeastern Canada for 800kg of cheddar sunk by an entrepreneur hoping to revolutionise cheese making.

"A few years ago, a fisherman came to us and said he'd found a piece of Boivin cheese at the bottom of a lake where he'd been diving. He took it, hesitated, ate it and told us it was one of the best cheeses he'd ever eaten," dairy owner Luc Boivin said.

Stunned by the fisherman's gastronomic adventure, the dairy, established four generations ago, discovered that deep depths are good for cold storage and water pressure accelerates the cheese ageing process.
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