Hi All,

Is anyone interested in a thread addressing the above subject. While not an expert in the field I would like to learn more.

Please reply if interested. Thanks.

swisscheese

There may be people here that want to discuss that - but to be honest you'd probably find other forums that deal with it in detail - unless you are after some specific details about Swiss products.

In any case this should really go into "off-topic" since there isn't a specific Swiss angle in your topic. I'll move it there now.