Fellow forum member Tea in Queensland Australia learnt how to make this cheese from a friend who grew up in Malta, and posted:
Sadly, one year later I finally made this cheese,
records here. Bit of Bing/Google internet research:
Single cheese is called Ġbejna, plural is called Ġbejniet, also called Gozo Cheeselets after neighboring island to Malta called Goza. It is normally a goat or sheep's milk, main types are:
- Gbejna Friska = The fresh soft version, sweet creamy milk taste.
- Gbejna Mahsula = Salt cured in brine (a salt and water mix).
- Gbejna Moxxa = Aged dried Gbejna.
- Gbejna Tal-Bzar = The sharper and harder textured pepper cured version. These may also be preserved by pickling in a mixture of oil and vinegar, when they develop a piquant flavour and a crumbly texture.
Good internet info:
In that picture, bottom left & right ones look fresh, Gbejniet Friska; middle bottom are shrunken and look dried, Gbejniet Moxxa; ones in back row left are Gbejniet Tal-Bzar (pepper cured) in oil and vinegar, middle back looks like Gbejniet Tal-Bzar but without oil, and back right like herbed and in oil.
Video clip and series of photos:
making Gozo Cheese (Gbejniet). Copied by Youtube:
