Yannick Fromagerie
357 parent J7Z 2A1 Saint-Jérôme, QC, Canada

Merci à Vic de nous avoir partagé son souper digne de la avec une réconfortante fondue au fromage. Il a combiné le fromage Vacherin Fribourgeois ainsi que le... Gruyère Kaltbach et pourquoi pas déguster le tout avec une bière québécoise La bière à fondue que vous retrouverez chez Yannick Fromagerie. Partagez-nous vos belles tablées! See more

SANS LACTOSE - et SANS COMPROMIS dans l'expérience d'une succulente fondue au fromage pour deux. #Merci Yannick de combler nos demandes spéciales! Venez avant 1...6h, après on ferme pour une semaine. De retour le 4 novembre. #SectionTERROIRS #sanslactose Yannick Fromagerie #IdHaveWrittenABadPoemButHeWouldntLetMeThisTime

Le cidre bouché de chez Entre Pierre et Terre: pommes ancestrales, première fermentation en barriques de poiré de glace, lot de seulement 41 caisses... Que demander de plus! Disponible EXCLUSIVEMENT chez @entre_pierre_et_terre et dans toutes les succursales Yannick Fromagerie! Entre Pierre et Terre’s corked cider: ancestral apples, first fermentation in poiré de glace barrels, a lot of only 41 boxes... What more could you ask for! Available EXCLUSIVELY at @entre_pierre_et_ter...re and in all the Yannick Fromagerie stores! @vinsduquebec @cidreduquebec @marchedelouest @avenue_bernard @sdc3alimoilou @saint_jerome_centre_ville @rosemont_lapetitepatrie_arr #entrepierreetterre #cidreduquebec #marchandfromager #yannickfromagerie

Alerte primeur!! Bientôt disponible chez votre libraire préféré et dans nos boutiques, la nouvelle édition du livre ‘Les fromages... l’art de choisir, de présenter et de déguster’ de Yannick Achim!! Scoop alert!! The new edition of Yannick Achim’s book ‘Les fromages... l’art de choisir, de présenter et de déguster’ will soon be available in your favourite bookstore! @archambault_officiel @renaudbray @association.des.libraires.qc @marcelbroquetediteur #leséditionscrescen...do! @marchedelouest @avenue_bernard @rosemont_lapetitepatrie_arr @saint_jerome_centre_ville @sdc3alimoilou @foodiesmtl @foodiequebec #livre #cheesebook #yannickfromagerie #marchandfromager #achetezlocal

Pour 2 ... Pour 4 ... Fondue aux fromages ! @emmicanada @eatswitzcheese @yannickfromagerie

Notre priorité est de vous faire connaître les fromages fins d’ici et d’ailleurs, leur histoire, leurs créateurs, leurs lieux de production et bien évidemment la finesse de leur goût. De plus, il nous tient à cœur d’inscrire au tableau d’honneur des métiers de bouche celui de fromager-marchand, profession présentement non reconnue à sa juste valeur. Our priority is to make you discover fine cheeses from here and from around the world, their stories, their creators, their production places, and obviously, their fine taste. We also have at heart the promotion of the cheesemonger profession, a profession that is still not recognized for its true value. https://yannickfromagerie.ca/

Tellement vrai !!

Besoin d’une fondue? Envie de réconfort fromagé? Contactez-nous par téléphone ou par courriel, et nous pouvons vous préparer un kit de fondue sur mesure! Feel like fondue? Need a little cheesy comfort? Call us or email us and we can prepare a custom fondue kit just for you! @avenue_bernard @sdc3alimoilou @marchedelouest @rosemont_lapetitepatrie_arr @saint_jerome_centre_ville ... #outremont #ddo #beaubien #saintjérôme #limoilou #fondueaufromage #cheesefondue #yannickfromagerie #marchandfromager

FRIDAY RECIPES! Are you familiar with arancini? A typically Italian hors-d’oeuvres, they're breaded risotto balls with various fillings (and yes, they're as del...icious as they sound!). This Friday, we present you two delicious recipes of arancinis - Arancini with Emmi Raclette - INGREDIENTS (for 4 servings) 120 g Emmi Raclette 200 g leftover risotto 1 egg 500 ml (2 cups) sunflower oil (or another neutral oil) 50 g breadcrumbs 50 g almond powder PREPARATION (approx. 30 min) 1. Mix the egg with the risotto. Wet your hands and form balls (about the size of a small egg) by rolling the rice in the palm of your hand. Cut the Emmi Raclette into 1.5 cm squares (approx). 2. Make a hole in each ball with your finger, push in the square of cheese, then close the ball, adding a little rice if necessary. Pour the breadcrumbs and almond powder into a deep plate and roll the risotto balls in the mixture, one at a time, to cover them completely. 3. Heat the oil in a deep fryer or a 1-liter saucepan. When the oil is hot (but not too hot), gently fry 2 balls at a time with a skimmer. Turn them over several times, for 2 to 3 minutes, then take them out when they are golden brown on all sides. 4. Set aside on absorbent paper, then repeat until all the arancini are done. 5. Enjoy hot. - Risotto Balls with Porcini Mushrooms and Appenzeller cheese - INGREDIENTS (for 6 balls) 250 g risotto rice 250 g porcini mushrooms 80 g Appenzeller cheese 2 shallots 1 bunch of parsley 1 litre (4 cups) meat or vegetable broth Flour Olive oil Salt, pepper PREPARATION (approx. 1 hour) 1. Clean the mushrooms, brush them and dry them gently with a damp cloth. 2. Peel and chop the shallots. 3. Chop the parsley and grate the Appenzeller cheese. 4. In a saucepan, brown the shallots in two tablespoons of olive oil over low heat. 5. Slice the porcini mushrooms and add them to the shallots. 6. Add the rice and mix for a few minutes. 7. Add two ladles of hot broth and continue cooking, stirring regularly and adding more broth as needed. 8. After about twenty minutes, remove the risotto from the heat, add the grated cheese and mix until all the cheese is well melted then leave to cool for a quarter of an hour. 9. Form small balls by hand, flatten them and lightly flour them. 10. In a non-stick pan, brown the risotto balls for a few minutes on each side with a drizzle of oil until golden brown. 11. Serve hot, preferably accompanied by slices of lightly grilled tomatoes.