THE ULTIMATE GUIDE TO

BENNA ĠBEJNA

Want to know more about Benna Ġbejna cheese, then this is your ultimate guide. From the history of ġbejna cheese, to how to serve, cook and even pair it. This guide will not only inform you but allow you to explore appetising recipes and other ġbejna related information.

Want to know more about Benna Ġbejna cheese, then this is your ultimate guide. From the history of ġbejna cheese, to how to serve, cook and even pair it. This guide will not only inform you but allow you to explore appetising recipes and other ġbejna related information.

THE ORIGINS OF BENNA ĠBEJNA

Benna Ġbejna (plural ġbejniet) are cheeselets made on the Maltese Islands from cow’s milk, salt and rennet. Milk from cows of the local cattle breed has been shown to produce milk with a fat and protein content that is very suitable for cheese making.

In 1990 Benna Ġbejna made from pasteurised cow’s milk in sealed vacuum packaging hit the market. It was an instant success with local consumers looking for a good quality and zero-risk product.

ĠBEJNA, THE HISTORY

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HOW IS BENNA ĠBEJNA MADE?

Benna Ġbejna is a traditional Maltese cheese made using milk that originates solely from our locally fed cows. During production, the milk is pasteurized, to remove pathogens, and every ġbejna undergoes fermentation and drying.

What makes Benna Ġbejna special is the uniqueness of the cow feeding and milking process that can only take place in Malta. The chemical composition of the milk used to make cheese is affected and perfected by the Maltese Mediterranean climate, water quality from local sources, feed type and milk storage. These are crucial elements which contribute to the quality of Maltese cow’s milk and ultimately to that of the delicious Benna Ġbejna.

DIFFERENT VARIATIONS

The drying process in ġbejna production is what produces the harder ġbejna variation (ġbejna bżar, ħabaq, mħwara, bajda, sagħtar u kosbor) as opposed to the fresh, non-dried variation which is softer (ġbejna friska, ġbejna moxxa).

Once the ġbejniet are produced, they can be refrigerated to be sold as fresh, soft ġbejniet and sold within a few days. However, if they are to be sold as dried cheeselets, they are left out to dry, soaked in vinegar and rolled in different seasonings.

Benna Ġbejniet can be refrigerated for 90 days, at a temperature of maximum 8°C.

Ġbejna tal-Bżar

Peppered Cheeselet

Ġbejna Bajda

White Cheeselet

Ġbejna Mħawra

Mixed Herbs Cheeselet

Ġbejna tal-Ħabaq

Basil Cheeselet

Ġbejna Sagħtar u Kosbor

Thyme and Coriander Cheeselet

Best ways to prepare and  Serve Benna Ġbejna

Ġbejna is one of the classic Maltese cheeses which is a staple on any cheese board, traditional pizza, or Mediterranean pasta dish. Since Benna Ġbejna comes in a variety of seasonings, it is a remarkably versatile ingredient to any dish.

Ftira, Salads & Wraps

 

Ftira is a traditional Maltese disc-shaped loaf of bread made with flour, water, and salt. The Maltese ftira makes for a simple, fast, and delicious snack, especially when filled with the right fresh ingredients. Any of Benna’s seasoned Ġbejniet would be a perfect addition to a ftira sandwich.

Salad is the freshest dish one would go for in the summer months. But the salad is only as fresh as its ingredients. Which is why Benna Ġbejniet are the obvious choice when creating your unique tasting salad. Combine any of Benna’s seasoned Ġbejniet with local, fresh produce for a fulfilling lunchtime dish.

Wraps are another quick and easy option but don’t necessarily need to be boring or bland. Adding a few slices of Benna Ġbejna to your wrap will elevate the standard wrap filling. For an extra kick of flavour, place your wrap under a sandwich grill.

On the Grill or Fried

 

Who in Malta doesn’t look forward to a delicious barbeque and some warm summer vibes! Benna Ġbejna is a cheese which can withstand a little more heat than other cheeses and won’t melt immediately. This renders it perfect for certain recipes, like Parma ham wrapped Ġbejna skewers.

Benna Ġbejna is also an excellent  topping for a juicy burger. Take your burger to another level by adding thin slices of any flavoured Benna Ġbejna and topping off with your favourite sauce or dressing.

If you have not tried fried Benna Ġbejna yet, try it now! Biting into a crispy outer layer to reveal a soft, salty innter layer of cheese is an experience one should not miss. Think of mozzarella sticks but without all the mess and a more intense flavour. This can be paired with a sweet chutney or creamy mayo.

Soups and other savoury dishes

 

Benna Ġbejniet are also ideal to give your authentic dishes a twist with a genuine yet tasty ingredient.

Add a Benna Ġbejna Friska or Ġbejna Moxxa to your soppa tal-armla, ful bil-kusksu or any other hearty soup.

Both the dried and softer varieties are versatile and can be easily crumbled into your chicken casserole, your easy risotto or pasta dish and even any savoury pie.

Cheese Boards

 

The classic way of serving Benna Ġbejna is on a cheese board with a selection of other cheeses, cold cuts, nuts, some dried fruit, and local water crackers (galletti). Create your perfect cheese board by ordering a selection of cheeses from mildest to strongest. This will give your guests a wide assortment of flavours.

Vegetarian boards can also be prepared, just eliminate the cold cuts and substitute with some roasted chickpeas, ripe olives, and a variety of nuts.

CHECK OUT OUR RECIPES

Fried Ġbejna with side salad

Baked chicken with Ġbejniet

Parma ham wrapped Ġbejna skewers

Ġbejna grilled vegetable salad