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	<title>Trippy Food &#187; Switzerland</title>
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	<description>&#34;The Gastro and Petrol Report&#34;</description>
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		<title>Who Cut The Cheese?</title>
		<link>http://www.trippyfood.com/2011/12/18/who-cut-the-cheese/</link>
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		<pubDate>Sun, 18 Dec 2011 09:17:43 +0000</pubDate>
		<dc:creator>val</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[Switzerland]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[coupelle]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[raclette]]></category>
		<category><![CDATA[Tomme de Savoie]]></category>

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		<description><![CDATA[Raclette, Switzerland and France For millennia, cheese has been a part of almost every culture on earth capable of extracting milk from mammals in order to extend its shelf life. While some softer cheeses are fragile and are consumable for only a few hours, many develop thick rinds that allow them to be kept for <a href='http://www.trippyfood.com/2011/12/18/who-cut-the-cheese/' class='excerpt-more'>[...]</a>]]></description>
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