Hello and welcome to another season of 20 Days of Chill!
How does this work? Throughout the month of January, a small group of bloggers will be using pre-announced prompts given by our host, A'lil HooHaa. It's 20 because we'll only post Monday through Friday.
At the same time, I'm also participating in another round of the Ultimate Blog Challenge. If you're interested in today's edition, head over here. Prompts will be sent out daily, so I'll have to improvise. And yes, daily, means weekends, too.
Soooo... today! It's
Did somebody say cheese?
If you hear "Swiss Food" - what comes to your mind?
Cheese, more specifically cheese fondue and chocolate, right?
If you're good, I may make a Fondue for you on Friday - so make sure to come back!
Swiss cheese, or just "Swiss" is some low quality industrialized cheese variety, typically showing some wholes, made and sold anywhere in the world. How do the holes get into the cheese? Head over here and find out.
Their AOP label (Appellation d’Origine Protégée = Protected Designation of Origin) guarantees that the milk is sourced, and the cheese is actually produced, processed and refined in clearly defined regions of Switzerland.