Morbier Cheese, Honey and Rosemary Muffins
These savoury cheese muffins are delicious and so simple to make. Whilst browsing in my local Sherpa supermarket I came across a great booklet with recipes using local ingredients from our region of France. Having made these. I can think of a few other delicious variations that would work (check at the end of the recipe)
What is Morbier Cheese?
Morbier cheese is a semi-soft cows milk cheese which comes from a village with the same name in The Jura in the Franche Comte region of France. Morbier has a line of ash running through the middle of the cheese. This line of ash separates the morning milk from the evening milk. This milk is leftover from the production of Comte and made into curds. As it would sit overnight, the ash was put over the curds to protect them. Additional curds from the next morning’s milk were added on top of the ash. That is the history of the distinctive line running through Morbier cheese, however, the line running through the cheese now is purely decorative and made of vegetable dye. Normally this cheese is made from one milking now.
Morbier cheese has a mild smell and a rich creamy flavour, it is quite a rubbery, springy cheese. The versions of Morbier from Jura and Doubs are the only ones which have the AOC status (appellation d’origine controlé). It is a good melting cheese and works well in a fondue. this cheese pairs well with a full-flavoured dry white wine or a light red like a Pinot Noir.
Recipe for Morbier Cheese Muffins
- 3 eggs
- 2 sprigs of rosemary
- 70g butter
- 7 cl (70ml) olive oil
- 10cl (100ml) milk
- 200g flour
- 1 packet of baking powder
- 2 tbsp local honey
- 110g Morbier cheese – cut into small cubes
- Salt and pepper
How to make savoury cheese muffins
You will need: a 12 mould muffin tin – greased with butter
Oven Temperature: 180℃/356℉
- Separate the egg whites from the yolks (I used medium sized eggs)
- Mix the egg yolks with the milk, melted butter and olive oil. Season with salt and pepper.
- Add the flour and baking powder.
- Then add the honey, finely chopped rosemary and the Morbier cheese cut into small cubes.
- Whisk the egg whites until they form stiff peaks and gently incorporate them into the mixture.
- Pour the mixture into the prepared muffin tin
- Bake for 25 minutes in the oven at 180℃/356℉
Delicious served luke warm!
Variations for Savoury Cheese Muffins
- You could swap the Morbier for Reblochon and the rosemary for thyme
- Try Cheddar or Cantal with a little diced apple
These cheese muffins would go well with a soup or on a cheeseboard. They are equally good served on their own with an aperitif like a crisp dry wine from The Savoie such as a Rousette or Apremont.
If you like this recipe then you may like these
Why not pin this recipe for when you need a
savoury cheese muffin next!
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