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
We will prepare your order as soon as possible and have it delivered within 2 Business days.
We deliver Nationwide Tuesday to Friday
If you would prefer to Pre Order for a specific delivery date, please leave us a note at the checkout as well as any message you wish to include.
If you require a specific product please call the shop on 01565 751697 as we will be able to help.
We recommend the following quantities per person:
For an after dinner cheese board, 30g to 50g per cheese per person is generally enough and should not leave you with much leftover. If you are planning to have a big table and / or want some cheese to be carried over a few days ,we recommend 80 to 100g of cheese per person.
The number of cheeses is up too you (i say the more the better!) but to achieve a good selection from textures, Strenghs & different milks, 4 to 6 cheeses are recommended.
