Ġbejna is a small, traditional cheese from Malta made from sheep's or goat’s milk. It can be found fresh, dried, or peppered, with each variety offering a different texture and taste. Fresh Ġbejna is soft and creamy, while dried Ġbejna is harder and saltier, often used grated over dishes.
What is Ġbejna Cheese?
Ġbejna, a traditional cheese from Malta, is made from whole raw milk derived predominantly from Maltese sheep and their crosses. Historical records dating back to the fifteenth and seventeenth centuries highlight cheesemaking as a longstanding practice on the islands. Given Malta's arid terrain, which is well-suited for sheep grazing but less so for other agricultural activities, cheesemaking emerged as an essential method for preserving milk.
The production of Ġbejna involves coagulating the milk with natural animal rennet at temperatures between 95–99°F. The curd is then placed into baskets, lightly salted, and left to set in its traditional shape, often in a refrigerator. Freshly made Ġbejna, known as friska, is sold within twenty-four hours of its production. It is recognized for its glossy white appearance and savory flavor, typical of sheep's milk cheese. For those who prefer a more mature cheese, Ġbejna can be air-dried in a qanniċ, a wooden frame covered with wire mesh, traditionally placed on rooftops to harness the natural environment for drying.
Ġbejna is consumed in various forms: fresh, air-dried, salt-cured, or peppered, making it a versatile component of the Maltese diet. It can be eaten simply as a table cheese or used in various dishes, embodying Malta's rich culinary heritage.
Key Facts About Ġbejna Cheese
Country of Origin | Malta |
Specific Origin | Maltese Islands |
Milk Type | Sheep’s milk |
Milk Treatment | Raw |
Rind | None |
Texture | Soft |
Flavor | Savory |
Colors | White |
Forms | Small baskets |
Age | Fresh within 24 hours |
Rennet Type | Natural animal rennet |