Goats’ cheese, known as Gbejniet, processed in the traditional way, is one of the many specialities that Gozo is known for.

Visitors to the island are able to enjoy this unique cheese in many different ways, pickled, peppered or traditionally dried in small ventilated rooms.

The fresh form of goats’ cheese are kept in their own whey and have a smooth texture and light flavour. The photographs show fresh cheese being processed traditionally by hand

Goats’ cheese is very popular in pies and pastizzi, as well as the traditional soppa tal-armla – ‘widow’s soup,’ a dish prepared with local vegetables with the cheese as one of the added ingredients and of course, a side dish of local fresh bread.

Photographs by Alain Salvary – Tradionally processed goats’ cheese in Xaghra.

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