Giant 'ġbejna' made in Gharb
Photo: Victor B. Caruana - mynews@timesofmalta.com
Herdsmen from Gharb, Gozo, yesterday produced a giant ġbejna tal-bzar weighing 77 kilos. They used 500 litres of fresh goats' milk. The ġbejna took 12 hours of strenous work in the Main Square at Gharb. The milk was heated slowly in four big pots and hand processed and strained in stainless steel strainers. This was part of Seher il-Punent, a three-day folkf estival held last weekend. A year ago the herdsmen produced a 35 kilo pepper cheeslet which was matured for a year, cut by Gharb Mayor Mr David Apap and gladly tasted by everybody present yesterday. Photo shows Mayor David Apap Gharb (in white shirt) with the Gharb herdsmen while producing the giant ġbejna. Photo Victor B. Caruana
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John Portelli
Apr 5th 2011, 08:52
I still connot understand why we do not produce cheese as produced all over the world, but have been stuck over the years producing the same old boring cheeslets!
This cheese produced in L-Gharab is proof that we can produce such cheese. All it needs then is the ageing.
Phil Zammit
Apr 5th 2011, 05:04
Good for you Joe!! This paper needs more contributors like you.
Iit's refreshing to read an intelligent and smart comment!
A Vinci
Apr 4th 2011, 21:36
what a killjoy
Joe Cassar
Apr 4th 2011, 16:47
"Ġbejna" is a diminutive - it means "small cheese" or "cheeselet". So "Giant ġbejna" is a contradiction in terms. What they made was a "ġobna" or a "Giant ġobna" if you like.
And there is no such place as "Gharb" - it's "L-Għarb" - the article is an integral part of the name. As you would write "Los Angeles" and "The Hague" not "Angeles" and "Hague".