Fourme d'Ambert au Cafe

This is a unique encounter between four people who are passionate about their profession: Vincent Ballot (Meilleur Ouvrier de France Torréfacteur, Best Coffee Roaster in France), Angelo Musa (World Pastry Champion and Head Pastry Chef at the Hôtel Plaza Athénée in Paris), Bernard Baud (Grandes Distilleries Peureux) and Cyrille Lorho (Meilleur Ouvrier de France Fromager, Best Cheesemaker in France). Together, the first three created Djebenah Buna®, which means Coffee Ceremony. It is a premium grand cru coffee liqueur from Ethiopia, specifically from the Haile & Halem farm. It is located in the south-west of the country at an altitude of over 2000 m, in the heart of the Masha forest, a place where biodiversity is fully expressed. The coffee beans are organically grown. Cyrille Lorho, a good friend of Bernard’s, learned about this liqueur, which set in motion his boundless creativity. After the success of the Fourme with Sauternes, the Fourme with coffee liqueur was created. This incredible fourme cheese is covered in roasted and ground coffee husks from the beans used to make the liqueur (nothing goes to waste!). Delicious and majestic, this fourme has notes of toast and freshly roasted coffee, and its slightly salty flavour will dazzle you.

• Pasteurised Cow's Milk
• Vosges, France
• Contain Alcohol