Up to the turn of the twentieth century Malta and Gozo boasted a strong culture of cheese making, and most towns and villages had their own “imhazen tan-nar” – large warehouses (Imhazen) which specialised in crafted cheese production through heat processes(tan-Nar). Hence the name of ‘Tan-Nar’ for this artisan cheese. When herdsmen had excess milk, they took the fresh milk to these warehouses to turn it into cheese, which could be kept for longer periods of time. Tan-Nar cheese was made from a combination of two sources of milk usually cow and goat or sheep and goat. Hence, cheese from different herdsmen had its own particular taste, depending on the composition of the flock and where it grazed or what it was fed. is created a very competitive market among the craftsmen and herdsmen – both contesting for the best tasting cheese on the island!
As this cheese culture progressed, craftsmen became more adventurous with their recipes. In later years one could find cheese with added pepper or common Maltese herbs of the time, like cumin and fennel. Today, we still follow the same traditional recipe and methods, but using modern technology to guarantee food safety to the end consumers.
Tan-Nar Cheese with Cumin
Pasteurized MILK from cow and goat, Fresh CREAM (contains MILK) MILK Solids, Sea Salt, Cumin (0.6%), Cloves, Rennet and Enzymes, Calcium Chloride, Lactic Acid, Lactic Culture, Natural Colour: Annatto.
! ALLERGY ADVICE: contains MILK!
TYPICAL NUTRITION per 100g: Energy 1734kJ/418kcal, Fats 32.1g of which saturates 20.7g,Carbohydrate 4.8g of which sugars 0.8g,Fibre 0.1g,Protein 27.3g,Salt 1.6g
Keep refrigerated between 4°C-8°C
Savina Creactions Ltd. The Magro food Village, Xewkija Gozo, Malta.