Taste the Ġbejna: The Cheese of the Maltese Islands

A Historical Cheese-Making Tradition

Malta’s cheese-making tradition dates back to its earliest settlers, including the Phoenicians, Greeks, and Romans, who mastered the art of cheese-making using goat and sheep farming. This ancient craft became an integral part of Maltese culture and cuisine. However, the discovery of brucellosis—also known as bush fever or Malta fever—in the early 19th century, posed a significant threat to this tradition. Brucellosis, a disease transmitted from infected livestock through raw dairy products, almost eradicated family-run cheese production in Malta.

By the 20th century, traditional family production had nearly vanished, but the cheese-making craft persisted in both artisanal and industrial forms. Today, ġbejna is produced from goat’s or sheep’s milk, and there are also industrial versions made from pasteurized cow’s milk. The variety of ġbejna available reflects the diversity of Maltese cheese-making:

• Ġbejna Friski: Fresh cheese removed from the mold without whey.
• Ġbejna Tal-Ilma: Fresh cheese preserved in whey.
• Ġbejna Maħsula: Fresh cheese rubbed with salt.
• Ġbejna Tal-Bżar: Fresh cheese coated with crushed black pepper.
• Ġbejna Tal-Żejt: Dried cheese, often with pepper, preserved in oil, sometimes with wine vinegar.
• Ġbejna Moxxi: Sun-dried cheese with a mild flavor.

By Chattacha – Own work, CC BY 3.0, Link

Unlike other regions, Malta does not produce soft or pressed cheeses. Instead, the Maltese archipelago is known for its fresh cheeses like ġbejna, cooked fresh cheeses such as irkotta, and cured fresh cheeses like mozzarella.

The Unique Delicacy of Ġbejna

Whether soft or hard, plain or flavored, ġbejna is a beloved staple in Malta. Its distinct taste and texture make it a versatile ingredient in Maltese cuisine. The traditional ġbejna is on its way to receiving recognition as a unique delicacy and
territorial specialty. With the help of the EU-funded project t-Cheesimal, it is being considered for official recognition as a Protected Designation of Origin (PDO).

At The Snop House, we invite our guests to experience the unrivaled flavor of ġbejna tal-ilma at breakfast, served with a drizzle of olive oil, sun-dried tomatoes, and a pinch of salt—all sourced from Gozitan agriculture. This simple yet delicious combination offers a true taste of the Maltese islands.
For those looking to indulge in an aperitif on our terrace overlooking the Grand Harbor and the Three Cities, we recommend purchasing a ġbejna tal-bżar from The Old Store (conveniently located next to The Snop House). Pair it with our selection of Maltese wines—whether rosé, white, or red—and you’re in for a blissful experience. Pure happiness!