“Gozo is rich in its flocks and merry with its vineyards”, wrote the Roman poet Marcus Valerius (c. 40-102AD) Goats, sheep and cows were first bred in Gozo by the early settlers, who some 7,000 years ago crossed the 100 kilometre stretch from Sicily to Gozo.
The craft of cheese making was possibly the most important craft of a farmer’s wife in Gozo and cheese making traditions were passed on from generation to generation as part of the family heirloom.
Cheese in Malta and Gozo is deeply rooted in island tradition and local craftsmanship. From the distinctive round “ċagħaq tal-gstuti” of the islands’ sheep and goat-milks to the tiny, brined rounds known as ġbejna (often called “cheeselets”), local cheesemakers carry forward age-old methods while embracing modern quality standards. Whether fresh and creamy, salt-cured, sun-dried or pepper-coated, Maltese cheeses echo the clean, dry terrain, Mediterranean bushes and sea winds of the islands. They are savoured simply with bread and olive oil, folded into traditional soups, or shared on a grazing board with wine and conversation.
“Gozo is rich in its flocks and merry with its vineyards”, wrote the Roman poet…
“Gozo is rich in its flocks and merry with its vineyards”, wrote the Roman poet Marcus Valerius (c. 40-102AD) Goats, sheep and cows were first bred in Gozo by the early settlers, who some 7,000 years ago crossed the 100 kilometre stretch from Sicily to Gozo.
The craft of cheese making was possibly the most important craft of a farmer’s wife in Gozo and cheese making traditions were passed on from generation to generation as part of the family heirloom.
Cheese in Malta and Gozo is deeply rooted in island tradition and local craftsmanship. From the distinctive round “ċagħaq tal-gstuti” of the islands’ sheep and goat-milks to the tiny, brined rounds known as ġbejna (often called “cheeselets”), local cheesemakers carry forward age-old methods while embracing modern quality standards. Whether fresh and creamy, salt-cured, sun-dried or pepper-coated, Maltese cheeses echo the clean, dry terrain, Mediterranean bushes and sea winds of the islands. They are savoured simply with bread and olive oil, folded into traditional soups, or shared on a grazing board with wine and conversation.
