What are ġbejniet?
Ġbejniet are small traditional cheeselets closely associated with Gozo and an important part of the island's food heritage. They have traditionally been made from sheep's milk, although goat's milk may also be used.
The cheeselets are made by allowing the milk to coagulate before the curds are placed into small moulds or baskets. The result is the familiar small, round cheeselet found in homes, shops, restaurants and traditional food outlets across Gozo.
Ġbejniet can be enjoyed fresh or preserved and matured in different ways. This produces several distinct varieties, from soft and mild fresh cheeselets to firmer salted, dried and peppered versions.
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The different types of ġbejniet
One of the interesting things about ġbejniet is the range of forms in which they are traditionally prepared. Fresh cheeselets are soft and mild, while salted and dried varieties become firmer and develop a stronger flavour.
Ġbejniet tal-bżar, or peppered cheeselets, are one of the best-known varieties. They are seasoned with pepper and are often served with crusty bread, tomatoes, olives and other local foods.
Traditional varieties
- Fresh — soft and mild
- Salted — firmer with a stronger flavour
- Dried — firmer and more concentrated
- Peppered — seasoned with black pepper
From milk to cheeselet
Traditional production begins with milk, which is allowed to coagulate so that curds form. The curds are then placed into small individual moulds or baskets where the whey can drain away.
The small cheeselets develop their characteristic rounded shape during this draining process. Depending on the type being produced, they can then be eaten fresh, salted, dried or seasoned with pepper.
Although modern production methods have changed some aspects of cheese-making, the distinctive small cheeselet remains one of the most recognisable foods associated with Gozo.
A taste of Gozo
Ġbejniet are closely connected with Gozo's agricultural and pastoral traditions. They are enjoyed both as a simple local cheese and as an ingredient in traditional dishes.
Visitors will often find them served alongside bread, tomatoes and olives, or incorporated into other Gozitan specialities.
Ġbejniet in Gozitan cooking
Cheeselets are used in a variety of traditional Maltese and Gozitan dishes. They can be eaten simply with local bread, but they also form part of recipes where their flavour and texture become an important ingredient.
Ġbejniet can be found in dishes such as Gozitan ftira, ravioli, pastizzi and traditional soups. They are particularly associated with kusksu, a traditional Maltese soup in which fresh cheeselets may be added during cooking.
Frequently asked questions
What are ġbejniet?
Ġbejniet are small traditional Maltese and Gozitan cheeselets. They are particularly associated with Gozo and are traditionally made from sheep's or goat's milk.
What types of ġbejniet are there?
Traditional varieties include fresh, salted, dried and peppered cheeselets. They differ in texture, maturity and flavour.
What is ġbejna tal-bżar?
Ġbejna tal-bżar is a traditional peppered cheeselet. It is a firmer variety seasoned with pepper and is often eaten with bread and other local foods.
What milk is used to make ġbejniet?
Traditional ġbejniet are associated with sheep's milk, although goat's milk is also used in cheeselet production.
How are ġbejniet eaten?
They can be eaten on their own or with bread, tomatoes and olives. They are also used in traditional dishes including ftira, ravioli, pastizzi and soups.
Where can I buy ġbejniet in Gozo?
They are widely available in supermarkets, groceries, food shops, specialist outlets and from some local producers around Gozo.
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