Ġbejna – The Cheeselet

A selection of the Maltese Ġbejna, soft, hard and peppered

We re happy to announce that a Maltese item of food has been recognized by the UNESCO and the European Union as an artisan and regional delicacy, which is now unique in the world, endemic of the Maltese islands. This particular item is called Ġbejna (pronounced jbeina) a cheeselet that is made from the milk of sheep. This was an important achievement for all Maltese and Gozitan farmers, and this Maltese new product will be included on the list of other international food products like the Parmeggiano Reggiano and the Greece’s Feta Cheese. The ġbejna tan-nagħaġ can be sold fresh (‘ġbejna tan-nagħaġ friska’), air-dried (‘ġbejna tan-nagħaġ niexfa’) or pickled and peppered (‘ġbejna tan-nagħaġ tal-bżar’). Ġbejna is shaped in a cheese hurdle made of dried reeds, although now plastic ones are also used. They are traditionally dried in small ventilated rooms, with windows protected by a special mesh mosquito net. It is said by certain individuals that in the past sea water, rather than rennet, was used as a curdling agent. The cheese is available both from pasteurised and unpasteurised milk.

The Ġbejna now joins three other items which are intagibles from the Maltese culture: the Ftira, a flat bread pickled with tomato paste, olive oil, olives, cucumbers and tomatoes (2020.) Għana, is a folk type of music sung along with guitars by local singers improvising the words as they go along (2021.) And the Maltese Festa, with its religious processions, festive banners, fireworks an band marches that light up every town and village over the summer months. (2023) Now Ġbejna joins them in 2025.