Ġbejna (plural ġbejniet) are cheeselets made in the Maltese Islands from goat’s or sheep milk, salt and rennet. In both Malta and the neighbouring island of Gozo virtually all sheep milk and most goat milk is used for production of these cheeselets, much of it through family-owned cottage industries. They are prepared and served in [...]
Anthotyros is a traditional, unpasteurized, cheese made from sheep’s and/or goat’s whey with the addition of milk. It has various sizes and its shape is usually truncated cone or ball. The cheese is dry and white and has no rind. It is eaten for breakfast with honey and fruit, in savoury dishes with oil, tomato [...]
Raclette is both a type of cheese and, informally, a dish featuring this cheese
Traditional Raclette is a semi-firm, salted cheese made from cow’s milk. However, varieties exist made with white wine, pepper, herbs, or smoked. The cheese originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie [...]