
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?
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