Cheese in Malta and Gozo is deeply rooted in tradition and shaped by generations of local craftsmanship. From the distinctive round ċagħaq tal-gżejjer, made from sheep’s and goat’s milk, to the beloved small, brined rounds known as ġbejna (often called “cheeselets”), Maltese cheesemaking blends time-honoured methods with careful modern standards.

Whether enjoyed fresh and creamy, salt-cured, sun-dried, or coated in pepper, these cheeses reflect the islands’ unique character—dry landscapes, wild Mediterranean herbs, and sea-kissed air. They’re best savoured simply with crusty bread and olive oil, stirred into traditional dishes, or shared on a grazing board alongside good wine and even better company.