Bejna

_bejna

A selection of _bejniet

_bejna (plural: _bejniet) is a traditional Maltese cheeselet made from the milk of sheep, goat, or sometimes cow. It is a staple in the Maltese diet and is often used in various dishes or eaten on its own.

Production

The production of _bejna involves curdling fresh milk with rennet, which is then molded into small rounds. These rounds are typically left to dry and mature, developing a firm texture and a distinctive flavor. The cheese can be consumed fresh, dried, or peppered, each offering a unique taste experience.

Fresh _bejna

Fresh _bejna is soft and creamy, often enjoyed as a snack or appetizer. It is usually white and has a mild flavor, making it a versatile ingredient in salads and sandwiches.

Dried _bejna

Dried _bejna is left to mature for several weeks, during which it develops a firmer texture and a more pronounced flavor. This type of _bejna is often used in cooking, grated over pasta, or served with Maltese bread.

Peppered _bejna

Peppered _bejna is coated with crushed black peppercorns, giving it a spicy kick. This variety is popular for its bold flavor and is often served as part of a cheese platter.

Culinary Uses

_bejna is a versatile cheese that can be used in a variety of dishes. It is commonly found in Maltese cuisine and can be used in pastizzi, ftira, and soppa tal-armla. It is also enjoyed on its own, paired with wine or olives.

Cultural Significance

_bejna holds a special place in Maltese culture and is often associated with traditional Maltese festivals and celebrations. It is a symbol of Maltese culinary heritage and is cherished by locals and visitors alike.

Related Pages

• Maltese cuisine
• Cheese
• Maltese festivals