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  <title><![CDATA[Daemon Trek]]></title>
  <link>https://daemon-trek.com/</link>
  <description><![CDATA[Daemon Trek is a specialty cheese shop in Vila Madalena, São Paulo. Small selection, cut to order, sourced directly from Brazilian producers and trusted importers.]]></description>
  <language>en</language>
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    <title><![CDATA[The summer garden box is here]]></title>
    <link>https://daemon-trek.com/</link>
    <description><![CDATA[We put together a three-cheese box specifically for warm-weather eating outdoors. One fresh, one firm, one smoked. The selection changes slightly depending on what is at its best that week, but the logic stays the same.]]></description>
    <pubDate>2026-07-14</pubDate>
  </item>
  <item>
    <title><![CDATA[The July tasting evening is booked out]]></title>
    <link>https://daemon-trek.com/</link>
    <description><![CDATA[July's tasting evening filled in about 30 hours after the newsletter went out. The next available date is August 21. If you are not on the newsletter, the contact page has the signup.]]></description>
    <pubDate>2026-06-28</pubDate>
  </item>
  <item>
    <title><![CDATA[How cave aging shapes a Canastra wheel]]></title>
    <link>https://daemon-trek.com/notes/canastra-cheese-aging-process.html</link>
    <guid>https://daemon-trek.com/notes/canastra-cheese-aging-process.html</guid>
    <description><![CDATA[The Serra da Canastra sits at around 1,300 metres in the west of Minas Gerais. The altitude keeps the temperature low and the humidity steady, which is most of what you need to age cheese well. The rest comes from the specific conditions inside the sandstone caves that the older farms still use for maturation. This is what happens inside those caves, and why the cheese that comes out of them tastes the way it does.]]></description>
    <pubDate>2026-04-15</pubDate>
  </item>
  <item>
    <title><![CDATA[How to store artisan cheese without ruining it]]></title>
    <link>https://daemon-trek.com/notes/storing-artisan-cheese-at-home.html</link>
    <guid>https://daemon-trek.com/notes/storing-artisan-cheese-at-home.html</guid>
    <description><![CDATA[Most cheese that gets thrown away at home was not bad when it was bought. It was stored wrong. Cling film, the wrong part of the fridge, too long between uses. The good news is that fixing this takes about thirty seconds and a sheet of wax paper.]]></description>
    <pubDate>2026-03-10</pubDate>
  </item>
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    <title><![CDATA[The main artisan cheese regions of Brazil]]></title>
    <link>https://daemon-trek.com/notes/brazilian-artisan-cheese-regions.html</link>
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    <description><![CDATA[Brazil has been making cheese for centuries, but the artisan sector only started getting serious national attention in the early 2010s, when Minas Gerais registered the Canastra as a protected designation. Since then, several other regions have formalised their production traditions. Here is a short geography of what each region produces and why the terroir matters.]]></description>
    <pubDate>2026-02-20</pubDate>
  </item>
  <item>
    <title><![CDATA[Pairing cheese for outdoor eating in summer]]></title>
    <link>https://daemon-trek.com/notes/cheese-pairing-summer-outdoor-eating.html</link>
    <guid>https://daemon-trek.com/notes/cheese-pairing-summer-outdoor-eating.html</guid>
    <description><![CDATA[Outdoor eating in a Brazilian summer has one physical constraint that indoor cheese boards do not: temperature. A soft triple-cream that is perfect at 16 degrees becomes a greasy puddle at 28. Choosing cheese for a garden party is partly an aesthetic decision and mostly a practical one.]]></description>
    <pubDate>2026-07-01</pubDate>
  </item>
  <item>
    <title><![CDATA[What is Queijo Serrano and where does it come from]]></title>
    <link>https://daemon-trek.com/notes/what-is-queijo-serrano.html</link>
    <guid>https://daemon-trek.com/notes/what-is-queijo-serrano.html</guid>
    <description><![CDATA[Queijo Serrano does not have the national name recognition of a Canastra, but in the south of Brazil it is the cheese. Made on the high campos plateau of Rio Grande do Sul and parts of Santa Catarina, it has been produced by cattle farmers since the 18th century, when herds were driven through the highland routes between the southern pampas and the São Paulo plateau. The cheese was originally made to preserve milk during those long drives.]]></description>
    <pubDate>2026-05-18</pubDate>
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