As the vibrant colors of autumn begin to paint the landscape, it’s the perfect time to savor the rich, comforting flavors of the best cheeses in the world and we have them here just for you!
As the top-selling cheese for Fromagerie Guilloteau and 4th place award winning of Best Cheese in the World, this smooth double cream cheese expresses the cheesemaker’s expertise and delicacy in the cheese maturing process. Similar in appearance to a brie cheese, both the bloomy white rind and the creamy interior of this double cream cheese are milder in flavor. This crowd-pleasing French cheese is best enjoyed when the rind starts to bulge, and the center is oozing with rich, buttery aromas. In addition to the original Fromager d’Affinois, this cheese also comes in flavors of Garlic and Fresh Herbs, Truffle, Chili Pepper, Pumpkin Seeds, and Campagnier.
A true artisan cheese is crafted using traditional methods while incorporating modern techniques for quality. It starts with milk from 3,000 family farms in the French Comté region, known for non-intensive agriculture emphasizing quality and soil characteristics. Cheese-making begins within 24 hours of milk collection, occurring daily at local cooperative dairies with centuries-old village-based traditions emphasizing solidarity and sharing, all governed by strict rules outlined in the AOC (Appellation d’Origine Contrôlée) specifications.
In cellars like the iconic Fort des Rousses, Comté undergoes a second transformation, aging on spruce boards. The Charles Arnaud cellar is exclusively dedicated to Comté cheeses matured for 12 to 36 months, carefully selected by Master cheese makers, offering exceptional flavors for discerning gourmets.
Soft and mild, this triple cream cheese is distinguished by its delicate creamy taste. Its thin white rind envelops an incomparable melt-in-your-mouth texture. As it matures, its taste develops and its texture becomes creamier. Saint Angel has a delicate, bloomy white rind with a hint of mushroom-like flavor that becomes richer with age. Its interior pâte is rich and luscious, with the delicate taste of sweet cream.
In the 19th century, Guillaume Coulet, a resident of Roquefort-sur-Soulzon, discovered the perfect location for a Roquefort ripening cellar, thanks to natural cracks in the Combalou massif. In 1872, he officially became a cheese producer. His son, Gabriel, took over in 1906, giving rise to the renowned Gabriel Coulet Roquefort. This unique Roquefort stands out due to its manual handling, extended natural cellar maturation, and controlled temperature maturation, exceeding AOP/PDO label requirements for creaminess and refinement. Each Roquefort is meticulously sorted by master cheese makers to ensure even Penicillium Roqueforti distribution, resulting in an ivory-colored paste with distinctive bluish marbling, a melt-in-the-mouth texture, and an unmatched flavor. Gabriel Coulet Roquefort has earned numerous gold medals at the Paris Concours General Agricole, cementing its exceptional quality.
Join us on a wonderful journey as we explore the fantastic flavors we have for you this month!
Floral waters and Molasses
Immerse yourself in the delicate world of floral waters and elevate your dishes with the complex sweetness of date molasses, and the tangy flavors of pomegranate molasses. With Al Wadi
Grains & Spices
Dive into a realm of aromatic enchantment with our exquisite selection of spices and grainsfrom the Mediterranean.
In this spotlight feature, we shine a light on two esteemed brands that have captured our hearts and tastebuds: Miceli’sCheese and Iliada Greek Products.
Explore the Exceptional Range of Iliada Products and Taste the Mediterranean. From Olive Oil to Kalamata Olives, Each Bite Transports You to the Sunny Shores of Greece.
Unlock a World of Flavor: Explore Miceli’s Exquisite Range of Dairy Products, Handcrafted Just for You! From Creamy Ricotta to Silky Burrata, Elevate Your Culinary Creations with Miceli’s Signature Quality.
CHECK IN WITH US TODAY TO LEARN MORE ABOUT THE PRODUCT SELECTION WE HAVE.
AGORA FOODS GRAPEVINE
Agora Foods International is pleased to feature producers and products that meet the highest standards of quality and taste.
For more information, visit our website or call us at 216.298.4005.
We are proud to present Rougié! A range of High-quality foie gras products, duck fat, duck legs, foie gras slices, and foie gras morsels. These products are made from premium quality duck and are known for their rich and decadent flavor.
Rougié Duck Products are renowned for their exceptional quality and exquisite taste. From foie gras to duck legs and duck fat, each product is crafted using traditional French techniques and the finest ingredients. With a commitment to sustainable farming, Rougié ensures superior flavor and texture. Indulge in their culinary luxury and experience the epitome of gourmet excellence.
American chefs have access to the highest quality foie gras and Moulard duck specialties thanks to Rougié’s farms. The company’s philosophy centers around sustainable family farming, innovation, and a shared passion for details among its team.
CHECK IN WITH US TODAY TO LEARN MORE ABOUT THE ROUGIÉ SELECTION WE HAVE.
AGORA FOODS GRAPEVINE
Agora Foods International is pleased to feature producers and products that meet the highest standards of quality and taste.
For more information, visit our website or call us at 216.298.4005.
BELLA DIVELLA: 280 PEOPLE. TONS AND TONS OF DURUM WHEAT
In 1890, Francesco Divella began milling durum wheat in Rutigliano, a town near Bari in Italy. Today, the mills grind the best durum, producing pasta, flour and cookies: 1,000 pounds of dried pasta, 35 tons of fresh pasta, and 60 tons of biscuits per DAY.
If you had a choice of 150 shapes of bronze-drawn pasta, what would you choose? Let us think. Spaghetti? Rigatoni? Orecchiette?
Divella believes “good things are always simplest. Hard work pays off.” And in our view, quality rules.
CHECK IN WITH US TODAY TO LEARN MORE ABOUT DIVELLA PASTAS.
GIVE ME A FETA TO DREAM ON
In 1952, the Roussas family founded a company to produce Feta cheese in Almyros in central Greece, following the skill and mastery passed down from the family’s nomadic Sarakatsani ancestors, who — for centuries — roamed the mountains as they grazed their flocks of sheep and goats.
Today, Roussas‘ annual production exceeds 15,000 tons of cheese, processing 150,000 liters of milk per shift. The pioneer of organic feta production in Greece, Roussas has received, among other awards, the highest distinction of the Great Taste Awards.
BELLA DIVELLA: 280 PEOPLE. TONS AND TONS OF DURUM WHEAT
