Say cheese! Gozo’s ġbejna named one of the world’s top 50 goat cheeses by TasteAtlas
In delicious news for local foodies, Gozo’s beloved ġbejna has earned international recognition, making it to TasteAtlas' prestigious list of the ‘Top 50 Goat Cheeses in the World’.
Ranked 39th, the traditional Gozitan cheeselet sits proudly among global favourites, joining the ranks of France’s Crottin de Chavignol and Greece’s Sfela, which secured the top spots.
TasteAtlas describes ġbejna as ‘a small cheeselet produced from sheep or goat milk, rennet, and salt,’ with an artisanal heritage that includes variations such as salted, peppered, pickled, or covered in herbs. It’s believed that historically, seawater was used as a curdling agent instead of rennet – a unique touch that hints at the cheese’s rustic island roots.
Today, ġbejna is a cornerstone of Maltese cuisine. You’ll find it in everything from soppa tal-armla (widow’s soup) to breakfasts paired with local sourdough bread, or served in a traditional Maltese antipasto platter. Recently, chefs have also been swapping out ricotta for ġbejna in the classic Maltese qassatat, giving a rich, local twist to the beloved pastry.
While France and Greece dominated the list, Malta’s inclusion is a proud nod to the culinary heritage and craftsmanship of Gozo, particularly after becoming the first Maltese food product with EU protected status. If you haven’t yet had the pleasure of biting into a freshly made ġbejna – whether fresh, dry, or peppered – now’s the perfect time to appreciate one of the world’s best goat cheeses, right from our own backyard.
How do you like your ġbejna?