Gozo’s Ġbejna Named Among 50 Best In World

Gozo’s cheeselet, known locally as Ġbejna t’Għawdex, has been named as the 35th best from around the world according to Taste Atlas.

‘Ġbejna is a small cheeselet produced from sheep or goat milk, rennet, and salt’, Taste Atlas explains.

Source: Chattacha (CC BY 3.0)

‘The cheese can be prepared in numerous ways – salted, peppered, pickled, covered in herbs, or plain. It is believed that Ġbejna was originally prepared with seawater instead of rennet as a curdling agent.’

‘Nowadays, the cheese is a staple 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.’

The first place was taken by Greece’s Sfela – have you ever tasted it?

#MaltaDaily