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  <title><![CDATA[Upper Knot]]></title>
  <link>https://upper-knot.com/</link>
  <description><![CDATA[Upper Knot is São Paulo's fine cheese shop in Vila Madalena. Cut-to-order wedges, artisan Brazilian wheels, gift boxes, event boards, and a monthly tasting club.]]></description>
  <language>en</language>
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  <item>
    <title><![CDATA[July on the Board: What Just Arrived]]></title>
    <link>https://upper-knot.com/</link>
    <description><![CDATA[A new batch of Canastra Reserva from Dona Aparecida landed on Tuesday, along with the first wheels of a smoked Minas from a producer we have been watching for two years. Here is what is fresh and what is almost gone.]]></description>
    <pubDate>2026-07-14</pubDate>
  </item>
  <item>
    <title><![CDATA[Summer Garden Party Boards: How We Build Them]]></title>
    <link>https://upper-knot.com/</link>
    <description><![CDATA[July and August are our busiest months for outdoor event boards. We have been doing this since 2021 and we have learned a few things about what works in the heat, what travels well, and what always disappears first.]]></description>
    <pubDate>2026-06-28</pubDate>
  </item>
  <item>
    <title><![CDATA[The Monthly Club Turns Three]]></title>
    <link>https://upper-knot.com/</link>
    <description><![CDATA[In June 2023 we sent out the first monthly club box to 14 subscribers. Three years later the club has grown steadily and we have never missed a dispatch date. Here is a look back at some of the best boxes.]]></description>
    <pubDate>2026-06-10</pubDate>
  </item>
  <item>
    <title><![CDATA[Behind the Counter: A Week in the Maturation Room]]></title>
    <link>https://upper-knot.com/</link>
    <description><![CDATA[Most of what happens at Upper Knot happens before the shop opens. Here is a look at the daily routine in the maturation room, where temperature and humidity are checked twice a day and every wheel gets turned by hand.]]></description>
    <pubDate>2026-05-22</pubDate>
  </item>
  <item>
    <title><![CDATA[How Canastra Cheese Gets Its Flavour Over Time]]></title>
    <link>https://upper-knot.com/notes/how-canastra-cheese-is-aged.html</link>
    <guid>https://upper-knot.com/notes/how-canastra-cheese-is-aged.html</guid>
    <description><![CDATA[Most people who try a 120-day Canastra for the first time are surprised by how different it is from the 30-day version they have eaten all their lives. The milk is the same. The producer is often the same. What changes is time, temperature, and a set of microbial processes that are still not fully mapped by science.]]></description>
    <pubDate>2026-06-15</pubDate>
  </item>
  <item>
    <title><![CDATA[Pairing Artisan Cheese with Cachaça: A Practical Guide]]></title>
    <link>https://upper-knot.com/notes/pairing-cheese-with-cachaca.html</link>
    <guid>https://upper-knot.com/notes/pairing-cheese-with-cachaca.html</guid>
    <description><![CDATA[Wine gets all the attention in cheese pairing conversations, but cachaça has been sitting next to Brazilian cheese for centuries without anyone writing a guide to it. The logic is straightforward: the sugarcane spirit and the raw-milk cheese come from the same landscape, the same climate, the same agricultural tradition. They belong together.]]></description>
    <pubDate>2026-05-30</pubDate>
  </item>
  <item>
    <title><![CDATA[What Is Washed-Rind Cheese and Why Does It Smell Like That]]></title>
    <link>https://upper-knot.com/notes/washed-rind-cheese-guide.html</link>
    <guid>https://upper-knot.com/notes/washed-rind-cheese-guide.html</guid>
    <description><![CDATA[Washed-rind cheese is the style that makes the most people hesitant at the counter. The rind is orange or pink, sometimes sticky, and the smell is assertive in a way that can be alarming if you are not expecting it. But the paste inside is almost always milder than the exterior suggests, and once you understand what is happening on the surface, the whole thing becomes much less intimidating.]]></description>
    <pubDate>2026-04-05</pubDate>
  </item>
  <item>
    <title><![CDATA[How to Store Artisan Cheese at Home Without Ruining It]]></title>
    <link>https://upper-knot.com/notes/storing-cheese-at-home.html</link>
    <guid>https://upper-knot.com/notes/storing-cheese-at-home.html</guid>
    <description><![CDATA[The most common question we hear after someone buys a wedge for the first time is: how do I keep this? The answer is simpler than most people expect, but it does require ignoring a few habits that are deeply ingrained from years of buying supermarket cheese.]]></description>
    <pubDate>2026-03-18</pubDate>
  </item>
  <item>
    <title><![CDATA[Small Cheese Producers in Minas Gerais Worth Knowing]]></title>
    <link>https://upper-knot.com/notes/artisan-cheese-producers-minas-gerais.html</link>
    <guid>https://upper-knot.com/notes/artisan-cheese-producers-minas-gerais.html</guid>
    <description><![CDATA[Minas Gerais is the most important cheese-producing state in Brazil, and most of what makes it interesting happens at a scale that never reaches the supermarket. The producers worth knowing are small, often family-run, and making decisions about milk, ageing, and technique that are invisible in the final product unless someone tells you to look.]]></description>
    <pubDate>2026-04-20</pubDate>
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