page_title: Ġbejna
hierarchical_section_title: Ġbejna
caption_attribution_description: English: A variety of fresh and cured Sheep's Milk Cheeselets from Malta
context_page_description: Ġbejna is the diminutive of the Maltese word ġobna, which means "cheese"; it is synonymous with the Maltese English word "cheeselet", i.e. "little cheese". The rest of the article describes 'Ġbejna tan-nagħaġ', a type of Maltese cheeselet made in Malta and Gozo.
  Ġbejna tan-nagħaġ is a small round cheese made in Malta from sheep milk, salt and rennet. Most sheep's milk produced in Malta is used for the production of these small cheeses.
  Milk in Malta was traditionally sold by milking goats on the streets and sold immediately as is. The unpasteurised milk sold was one of the causes of the spread of brucellosis in the late 19th to the early 20th century. Themistocles Zammit is credited with stopping the pandemic.
  Prior to Malta's accession to the European Union, the EU accepted Malta's request to protect the ġbejna along with the traditional variant of ricotta.
context_section_description: Ġbejna ([ˈd͡ʒbɛjnɐ], plural ġbejniet) is the diminutive of the Maltese word ġobna, which means "cheese"; it is synonymous with the Maltese English word "cheeselet", i.e. "little cheese". The rest of the article describes 'Ġbejna tan-nagħaġ', a type of Maltese cheeselet made in Malta and Gozo.
  Ġbejna tan-nagħaġ is a small round cheese made in Malta from sheep milk, salt and rennet. Most sheep's milk produced in Malta is used for the production of these small cheeses.
  Milk in Malta was traditionally sold by milking goats on the streets and sold immediately as is. The unpasteurised milk sold was one of the causes of the spread of brucellosis (Maltese: Deni Irqiq; "The Maltese Fever") in the late 19th to the early 20th century. Themistocles Zammit is credited with stopping the pandemic.
  Prior to Malta's accession to the European Union, the EU accepted Malta's request to protect the ġbejna along with the traditional variant of ricotta.
caption: Selection of fresh and cured Ġbejniet
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