From Bean to Chocolate: How Cocoa is Made – and Why Fermentation is the Secret Star
Learn how cocoa is processed – from harvest through fermentation to finished chocolate. Includes a peek into sustainable practices in…
July 2025
Manchego – The Proud Cheese from La Mancha
Today, we’re diving into a true classic: Manchego cheese. You’ve probably seen it on a tapas platter or in a…
Cádiz in a Glass: Wines with Sea Breeze and Character
If you think Spanish wine stops at Rioja, you’re missing out. The Cádiz region in southern Andalusia offers a sun-drenched,…
La Mancha – Wine Power from the Heart of Spain
If you thought Spanish wine stopped at Rioja, buckle up: La Mancha is Europe’s largest continuous wine region, with over…
Kefir: Natural, Alive, and Full of Flavor
Kefir is more than just a drink – it’s a probiotic, slightly fizzy fermented milk with a long tradition. Originally…
Double Flavor Explosion: Why Wine & Cheese Belong Together
Wine and cheese – a timeless duo that has enchanted taste buds for centuries. But what makes this pairing so…
Fermenting Olives – More Than Just Preserving
Olives fresh from the tree? Bitter as can be! Fermentation works its magic by taming that bitterness and turning each…
Sauces with History: Soy Sauce, Fish Sauce and Worcestershire Sauce
In kitchens around the world, fermented liquid sauces are used to add depth and flavor. Three of the most iconic…
How the Romans Fermented Fish in Bolonia (Spain) – A Glimpse into Ancient Cooking
1. What is fish fermentation? More than 2,000 years ago, the Romans used a clever method to preserve fish and…
The Weirdest Ferments in the World (And Why You’ll Love or Hate Them)
If you thought sauerkraut or kombucha were exotic, think again—there’s a whole world of unusual, intense, and sometimes outrageous ferments…