Maltese cuisine doesn’t include a wide variety of cheeses(gobon in Maltese), but we won’t make a big deal of it… The cream of Maltese cheeses is made mainly from goat’s or sheep’s milk.
1 Ricotta cheese
This dairy product made by hand from whole milk is widely used in Maltese cuisine, especially in cooked dishes. You often find it in pastizzi.
2 The gbejna
It is a cheese made from goat or sheep milk presented in several preparations: sometimes preserved in whey, oil or wine vinegar, rubbed with salt, covered with black pepper or sun-dried. The most famous ones are made in Gozo.
3 The mozzarella
We find there the Italian influence. It is used in the same way as we cook it in France, i.e. mainly in cold preparations and in salads.
