Small rounds of traditional Maltese sheep's milk cheese, available fresh and creamy or dried and peppery, a cornerstone of Maltese cuisine.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small wooden board
Garnishes: cracked pepper, olive oil, sun-dried tomatoes
Accompaniments: Maltese bread, galletti crackers
Instructions
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1
Heat sheep milk to 32°C (90°F). Add rennet and stir gently.
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2
Let sit undisturbed for 45 min until a firm curd forms.
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3
Cut curd into small cubes. Let rest 10 min for whey to separate.
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4
Ladle curds into small perforated molds lined with cheesecloth. Press gently.
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5
For fresh gbejniet: salt lightly and eat within 2 days.
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6
For dried gbejniet: salt, roll in cracked pepper, and air-dry for 2-3 weeks in a cool airy spot.
Did You Know?
Gozitan gbejniet are considered the finest, made from the milk of sheep that graze on the island's wild herbs, giving the cheese a unique flavor.
Chef's Notes
Equipment Tips
- cheesecloth
- small molds
- saucepan
Garnishing
cracked pepper, olive oil, sun-dried tomatoes
Accompaniments
Maltese bread, galletti crackers
The Story Behind Gbejniet
Gbejniet have been made on Malta and Gozo for thousands of years, likely since the Neolithic temple builders kept sheep on the islands. This tiny cheese, formed in small round molds, is a living link to Malta's ancient pastoral heritage.
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