The ġbejna has undoubtedly
helped shape Malta’s rich food
culture, and the role of Benna has
been instrumental in modernising
production while staying true to
heritage methods.
Small, yet deeply rooted in Maltese tradition, the
classic ġbejna is more than a regular type of
cheese - it’s a symbol of our island’s rich culinary
heritage. Made from sheep’s, goat’s, or cow’s milk or
a combination of different milk types, these bite-sized
rounds come in various formats, including fresh, dried,
salted, or peppered varieties, each carrying a distinct
taste of Malta’s rural past.
Despite modern pressures, the ġbejna has endured the
test of time, with artisanal producers keeping its legacy
alive and prospering under the Benna umbrella. This
traditional cheeselet has been a key ingredient in local
cuisine for centuries, evolving while maintaining its status
as a symbol of Maltese gastronomy.
But how did today’s iteration of the beloved Benna
ġbejniet come about? Author Stephan D. Vella recounts
how, for generations, Maltese dairy farmers passed
down their livestock-rearing traditions, with family
histories deeply rooted in milk production.
In 1958, these
farmers united under a single cooperative, KPH Group,
which collected all their milk and guaranteed the sales
of pasteurised milk products for the Maltese population.
This helped eradicate the Mediterranean fever from the
islands and resulted in safe consumption of milk products.
By 1986, the government’s processing facilities were
purchased and the cooperative established Benna, the
nation’s favourite dairy brand.
Determined to preserve traditional cheese-making
while ensuring product safety, Benna introduced a
gentle pasteurisation process to the ġbejna making
process. Since authenticity remained a priority, Benna
collaborated with experienced, artisan ġbejna producers
- from Gozo , to safeguard ġbejna’s artisanal roots.
This guaranteed a high-quality product that is safe for
consumption.
By 1990, Benna launched its own sealed, vacuum-packed
ġbejna made from pasteurised cow’s milk. The response
was immediate - Maltese consumers embraced the
product, valuing its combination of quality, tradition,
and safety. Today, it remains a staple in local cuisine,
featuring in classics like Soppa tal-Armla and Maltese
platters, offering a taste of heritage with every bite.
While the ġbejna has a number of variations, each of
these shares a defining trait - the small, ribbed shape.
This design increases their surface area relative to
volume, allowing for quicker drying times and eliminating
the need for pressing. Unlike larger cheeses, ġbejna forms
little to no rind, making it ideal for absorbing flavour.
Seasoning with vinegar, pepper, or herbs takes place
after the initial drying phase, seeping in through the
ribbed exterior for full coverage. Once dried to the right
consistency, ġbejniet are either sealed for ripening or
enjoyed fresh, maintaining their place as a versatile staple
in Maltese cuisine.
Despite its enduring appeal, the tradition of ġbejna-
making does face mounting challenges, primarily from
imported milk and cheeses. Yet, a renewed appreciation
for artisanal food has fuelled a revival in heritage cheese-
making. Determined to preserve Malta’s culinary heritage,
Benna continues to use traditional techniques, ensuring
that this iconic cheeselet remains a defining part of the
island’s identity.
Maltese cheese-making has evolved over time, and
Benna has been at the forefront of making these
processes as safe as possible while retaining the roots
in Maltese milk and tradition. It is consumer demand
that keeps its diversity alive. Today, the range offers
the traditional selection of fresh to aged varieties, each
as popular as the other.
Made from 100% local milk
originating from cows reared in local farms and primarily
fed local feed, Gbejniet are processed locally on a daily
basis. Benna continues to make use of local talent to
ensure that Malta’s food heritage remains a cherished
part of the island’s culinary landscape on a safe to
consume basis.