{"time":1757524766309,"blocks":[{"type":"paragraph","data":{"text":"For cheeses, time is king. Aging brings flavor and makes the terroir manifest in taste and texture."}}],"version":"2.18.0"}

{"time":1757516443221,"blocks":[{"type":"paragraph","data":{"text":"Chef Lydia Gonzalez (@lydiapgonzalez), of Angá Ateliê Culinário (@angaatelieculinario), tells which items she looks forward to most in winter and which best embody nature in the coldest season of the year."}}],"version":"2.18.0"}

{"time":1756842413296,"blocks":[{"type":"paragraph","data":{"text":"Breno Furtado details the bresaola from Serra Fluminense, made with red angus and native spices from Paraty"}}],"version":"2.18.0"}

{"time":1755190089514,"blocks":[{"type":"paragraph","data":{"text":"Saucisse purée: the name is chic, the recipe is simple, and at Sud, o pássaro verde, the flavor has a country taste, with a 100% artisanal sausage of Nova Friburgo's terroir. "}}],"version":"2.18.0"}

{"time":1754920373217,"blocks":[{"type":"paragraph","data":{"text":"Its meat is half light, like that of anchovies, and half dark, like that of tuna, with flavors reminiscent of both, horse-eye jack is the best fish of both worlds, in the words of Ian Medeiros of Fixi Restaurante, in Arraial do Cabo."}}],"version":"2.18.0"}

{"time":1754487851841,"blocks":[{"type":"paragraph","data":{"text":"We’ve travelled the entire state of Rio de Janeiro in search of the best specialty coffees in the region. The marathon isn’t over yet, but a new producer from Posse, in Rio’s mountainous region, has captivated us."}}],"version":"2.18.0"}