Mr. Boivin dropped 10 barrels of cheese into the Saguenay last fall after a fisherman reported reeling in a piece of Boivin cheese from a lake bottom and trying it. It was pronounced the best cheese he'd ever tasted.

Undeterred by the apparent failure of this year's underwater cheese experiment, Mr. Boivin is trying again. He still believes that underwater pressure will enhance the taste of an aged cheddar. So within the next few weeks, he will drop another charge of cheese in a stainless steel, submarine-type vessel into the Baie des Ha! Ha! But this time, he's taking no chances. The cheddar will be outfitted with a tracking device.