Let’s make the biggest Gbejna ever!

Gharb attempting to break an interesting record

Preparations are already underway to create a gbejna (local cheeslet) larger than 77kg for the upcoming festival ‘Seher il-Punent’ to be organised in Gharb by the town's Local Council between the 27th and 39th of April. This will be third attempt to create a record sized gbejna. Two years ago, the gbejna weighed 35kg, while last year’s weighed 77kg. 

Cooking such a huge gbejna needs a lot of work, and more than 400 litres of milk. The milk, mixed with the curdling agent rennet is first warmed and kept at a temperature between 32.5 and 33⁰Celsius, until a hard curd is produced. This curd is then broken up and put into stainless steel moulds. Salt is then added to the mixture and the cheese is left to mature in a well-ventilated room.  The cheeselet is turned and rinsed with salty water every three days. Later on the washing becomes once weekly, with the process is finalized after a whole year.

Two weeks before consumption, the cheeslet is washed with vinegar and pepper and sealed in its container. The organizers hope that last year’s gbejna will be ready for consumption, as the one made in 2010 and consumed during last year’s festival was “very tasty and good”.

Everything's happening during the 'Seher il-Punent' festival

‘Seher il-Punent’ is a folk festival running over three days, starting with a traditional meal held on Friday, 27th April 27, accompanied by singing and dancing, as well as a violin and viola recital with the participation of Giambori Duo from the UK and Canada.

The biggest gbejna ever seems to attract a good crowd at the ‘Seher il-Punent’ festival this April. Will you be there to taste?