Ġbejna
Origin: Malta
Ġbejna is a small cheese produced in Malta from sheep or goat milk, rennet, and salt. It is believed that originally it was prepared with seawater instead of rennet as a curdling agent.
The cheese can be prepared in numerous ways – salted, peppered, pickled, covered in herbs, or plain. The texture can be soft, medium or hard.
Ġbejna is one of the cornerstones of Maltese cuisine - it can be used in a traditional Maltese soup called soppa tal-armla, served with local sourdough bread for breakfast, or paired with dips and spreads in Maltese appetizer platters. It is also used as a filling for ravioli (pastizzi).
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