|
Ġbejna ((:ˈd͡ʒbɛjnɐ), plural ''ġbejniet'') is a small round cheese made in Malta (commonly associated with the island of Gozo 〔http://aboutmalta.com/gozo/folklore3.html〕) from sheep milk or goat milk, salt and rennet. Most sheep's milk produced in Malta are used for the production of these small cheeses. Milk in Malta was traditionally sold by milking goats on the streets and sold immediately as is. The unpasteurised milk sold was one of the causes of the spread of Brucellosis ("Deni Irqiq" or "The Maltese Fever") in the late 19th to the early 20th century. David Bruce and Sir Themistocles Zammit are credited in stopping the pandemic.〔 Prior to Malta's accession to the European Union, the EU accepted Malta's request to protect the ġbejna along with the traditional variant of ricotta.〔(The safety of agricultural food )〕 ==Preparation and Varieties== Ġbejna is shaped in a cheese hurdle made of dried reeds, although now plastic ones are also used. They are traditionally dried in small ventilated rooms, with windows protected by a special mesh mosquito net. It is said that in the past sea water, rather than rennet, was used as a curdling agent. The cheese is available both from pasteurised and unpasteurised milk. Ġbejniet are prepared and served in a variety of forms: fresh (''friski'' or ''tal-ilma''), sundried (''moxxa'', ''bajda'' or ''t'Għawdex''), salt cured (''maħsula'') or peppered (''tal-bżar''). The fresh variety have a smooth texture and a milky flavour and are kept in their own whey in a similar manner to mozzarella. The sundried variety have a more definite, nutty almost musky taste, and are fairly hard. The peppered variety are covered in crushed black pepper and cured, after which they may be stored in oil or pickled in vinegar. Their sharp taste becomes more piquant the more they age and they also develop a crumbly texture. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ġbejna」の詳細全文を読む スポンサード リンク
|