Gbejna

Gbejna is a traditional Maltese cheese made from unpasteurized goat’s or sheep’s milk, though cow’s milk versions also exist. Its origins trace back centuries to Malta’s pastoral heritage, where small farms produced the cheese for daily consumption. Key ingredients are simply milk, rennet, and salt; the curds are hand-molded into small, flattened discs and either eaten fresh (gbejna friska) or dried and aged (gbejna moxxa). A great gbejna is defined by a firm yet creamy texture, a clean lactic tang, and a balanced salinity. When aged, it develops a crumbly, piquant character that intensifies over time. Regional variations include gbejna tal-bżar, where the cheese is rolled in crushed black peppercorns, and gbejna moxxa, which is often salted and hung to dry. The cheese is frequently served with honey, sun-dried tomatoes, or as part of a Maltese ftira sandwich. At Diar il-Bniet in Ħad, Malta, the chef Bruno Barbieri recommends the restaurant’s rendition, noting how the local milk and traditional hand-shaping preserve the cheese’s artisanal integrity. Outside Malta, similar cheeses are rare, though some Mediterranean producers craft analogous fresh curd cheeses. The distinction of a superior gbejna lies in its freshness and the quality of the milk—factors that elevate it from a simple staple to a celebrated component of Maltese cuisine.