Gozo's 35 kilo 'Gbejna'

Adrian Formosa

Mar 24th 2010, 11:00

hi ppl, I'm the person who is spreading salt on the "Gbejniet" in this photo. I Would like to thank all the ppl who went on my defense against all the those who speak without knowing what are they saying, and also all those who came to help me and giving me their expert tips when doing the TWO "GBEJNIET" weighing approx 35kg each and approx 9 kg of "Rikotta". I'm sure that with out their help these Two "Gbejniet" would not be a success as they are. I can also declare that I haven't did the job by nude hand and I only used nude hands when spreading a pinch of salt and pepper to the "GBEJNIET" , the rest was done with the appropriate tools. and i also would like to say that no one can tell me how to define my "GBEJNIET", especially who doesn't know how speak in Maltese. Insomma I would like to invite you to come to Gharb next year @ Seher il-Punent to see another large "Gbejna". Cya there.

Joseph Spiteri

Mar 24th 2010, 08:37

well i'm gozitan and i'm proud of our gbejna! :)

p.s. DO NOT FEED THE TROLLS! they are sad human beings with nothing else better to do than moan, groan and criticize.

"In Internet slang, a troll is someone who posts inflammatory, extraneous, or off-topic messages in an online community, such as an online discussion forum, chat room or blog, with the primary intent of provoking other users into an emotional response or of otherwise disrupting normal on-topic discussion."

jean kennaugh

Mar 23rd 2010, 23:21

a gr8 innitiative taken, these are the few ones that keep our traditions alive, well done to my friends. And to all of you that gave negative comments, do you know what they say ... "min imaqdar irid jixtri" !!!!

Josep Schembri

Mar 23rd 2010, 20:01

I ate real gbejniet as a child. they were made from goat and sheep milk, unpasteurised and mixed with rennet taken from the stomach of a freshly slaughtered baby animal. The mixture was mixed by hand and the curds collected by hand. Who had gloves back then? The occasional fly that fell into the mixture was simply removed.

Bringing children up in a super sterile world is harming their immune system. Humans and their ancestors have been evolving with microbes for hundreds of thousands of years and a real gbejna has very little chance of doing any harm. It has lots of chance of doing lots of good though! :-) In my opinion a fresh gbejna made of goats or sheep's milk is one of those melt in the mouth delicacies that are marvelous because they are simple. What Benna sells us in supermarkets is made from cow's milk and has little to do with the real gbejniet

Mark Galea

Mar 23rd 2010, 09:03

@Debono Michael
the real gbejna is NOT (AND CANNOT) be made out of pasteurized milk. Gbejniet that are made from pasteruized milk are not real gbejniet, since the heat alters the milk. That is a marketing stunt aimed at selling a different product under the name "gbejna", since packing and storage of "fresh gbejna" is next to impossible.

A.Gatt

Mar 23rd 2010, 08:58

@Michael Debono
@Charles Sammut

This is a fun piece of news. Do you REALLY have to find fault in it also?

If you feel like being negative and argumentative go and comment on some other piece of news like the powercut & knock yourself out.

I agree with John Scerri....why are you BOTH being pains in the......???

WELL DONE for the Gbejna :-)

Victor de Giorgio

Mar 22nd 2010, 15:39

I've given up cheese for lent.......roll on Easter Sunday....

Well done for making such a large "Gbejna", that would last me 2days :-)))

Charles Sammut (NY USA)

Mar 22nd 2010, 15:17

Isn't hygiene important to the Maltese food consumers? Why are these two guys in the pictures not wearing any protective gloves?

John O Scerri

Mar 22nd 2010, 13:27

@ Michael Debono
Why are u such a pain in the ............?
They did it and that's it . Whether they eat it or not is up to them .
Just you dont go near it OK? lest it will not be as your impression is. LOL

M. Cassar

Mar 22nd 2010, 12:16

Wow, being a big cheese love I would say a big yummy and have it all for in minutes…lol
@ Jacques René Zammi

I saw this hoummus too and it was really fantastic. By the way if the hoummus had to talk out loud and protest and say I am originated from Lebanon, Syria, Jordan and Palestine and has nothing to do with ‘Israel’ alien culture and tradition imposed on me. The only connection between ‘Israel’ and these countries I mentioned is occupation. I mean stealing a land of others may happen, bust stealing radiations and history too? Both history and geography reject this.

Debono Michael

Mar 22nd 2010, 10:41

I was under the impression that the only edible cheeselets on the market are those produced by Benna. Was the milk used for the 35 KIg Gbejna pasteurised? If so how?

Victor Laiviera

Mar 22nd 2010, 09:50

@ Albert Farrugia

"Ġbejna" is the diminutive of "ġobna". "Ġobon is the "nom tat-tip" which is the generic name for all food of that type. From this we conjugate the singular (ġobna), the "plural magħdud" (żewġ ġobniet, għaxar ġobniet) and the “plural tal-plural (ġbejjen) which would mean many cheeses of different type.

Maltese is a fascinating and rich language despite what some people (Good morning, Dr Falzon) seem to think

Jacques René Zammit

Mar 22nd 2010, 08:57

Or maybe seeing how cheesy the whole business is "they" can call it "il-Maltija".

Prosit to the folks at Gharb. After watching such feats as the worlds largest hoummus (Israel) we now wait with bated breath for the largest Easter Torta ever (ful and all).

Albert Farrugia

Mar 22nd 2010, 08:00

Fine, but hey, it cannot be called a chesseLET anymore, can it? Definitely not a "ġbejna"..which is the dimunitive of "ġobon"....maybe one can call it a "ġobun"?