Ġbejna facts for kids
Ġbejna (say "jih-BEY-na") is a special little cheese from the islands of Malta. The word ġbejna means "little cheese" in the Maltese language. It's often called a "cheeselet" in English. This article is about a specific type called Ġbejna tan-nagħaġ, which is made from sheep's milk.
Ġbejna tan-nagħaġ is a small, round cheese. It is made in Malta and Gozo using sheep milk, salt, and something called rennet. Rennet helps the milk turn into cheese. Most of the sheep's milk produced in Malta is used to make these tiny cheeses.
In the past, milk in Malta was sold in a very unique way. Goats were milked right on the streets, and the fresh milk was sold immediately. However, this milk was not pasteurized. This meant it could sometimes spread sickness. A famous Maltese scientist named Themistocles Zammit helped to stop these illnesses by showing how they spread. His work made milk much safer for everyone.
Today, Ġbejna is a very important part of Maltese culture. When Malta joined the European Union, they asked to protect Ġbejna. This means it is recognized as a unique and traditional Maltese food.
How Ġbejna is Made and Its Types
Ġbejna gets its round shape from special molds. These molds were traditionally made from dried reeds. Today, plastic molds are also used. After shaping, the cheeses are often dried in small, airy rooms. These rooms have special nets on the windows to keep insects out. Long ago, some people say that sea water was used instead of rennet to help the milk curdle.
You can find Ġbejna made from both pasteurized and unpasteurized milk. Pasteurization is a process that heats milk to kill harmful germs.
There are several delicious ways to enjoy Ġbejniet:
- Fresh (friski or tal-ilma): These are soft and smooth. They taste milky and are kept in their own liquid, like mozzarella cheese.
- Sundried (moxxa, bajda or t'Għawdex): These cheeses are dried in the sun. They become harder and have a stronger, nutty flavor.
- Salt Cured (maħsula): These are preserved with salt.
- Peppered (tal-bżar): These are covered in crushed black pepper. They can be stored in oil or pickled in vinegar. The older they get, the spicier they become, and their texture turns crumbly.
Ġbejna in Maltese Cooking
Ġbejna is a key ingredient in many traditional Maltese dishes. For example, it's often used in a famous soup called soppa tal-armla (widow's soup).
People often add Ġbejna to pasta dishes or soups to make them taste even better. It can also be used as a topping for pizza. Another popular way to eat it is as a filling for ħobż biż-żejt, which is a type of Maltese bread with oil.
You can find Ġbejniet in many forms: fresh, dried, or cured. They might be seasoned with pepper or other herbs. Sometimes, you'll find them deep-fried as an appetizer. Cured Ġbejna is great on a platter of small snacks. Fresh Ġbejna is a tasty filling for pasta. You can find this special cheese on restaurant menus or buy it at Maltese grocery stores and supermarkets.
