'I make cheeselets daily. This is my job.’ – Meet Grace, one of Malta's cheeselets producer
If you have ever visited Malta and tried the local cuisine, chances are you tasted the delicious and locally produced cheeselets made from sheep’s cheese otherwise known as ġbejniet in Maltese.
In one of their latest profile features, ‘The People of Malta’ featured one of the local producers behind Malta and Gozo’s cheeselets.
Meet Grace ‘tal-Pespus’ from Mgarr who makes cheeselets and each and every day.
By the time she was eight, she had already mastered the job and was working and milking sheep to make cheeselets.
“I have lived my life in the fields and with farm animals. I have no regrets. Why should I? No one tells me what to do. I have no bosses”, she expressed.
Grace then went on to explain to us how she makes her delicious cheeselets.
“After my husband milks the sheep, I drain it and then add a pinch of rennet to turn it into solid curds. I let them set and then place them in baskets. I make around sixteen dozen”.
Grace revealed that she used to make a lot more than sixteen dozen but nowadays she gets tired.
“They rest in baskets for 24 hours and I sell them the next day”, she continued.
“There is nothing tastier than fresh cheeselets!”, Grace tells us, and we simply have to agree.
As explained by Grace, cheeselets can be used and enjoyed in soups, cannelloni, pies, gnocchi and even soup.
What's your favourite way to eat cheeselets?