I have decided I am addicted to ġbejniet, which is from Gozo. I must say that some of the best cheeses I have ever had are Gozitan cheeses.
There are three kinds of the same cheese, which is made from goats' milk.
The first is fresh, the white ones in the photo.
The second is sundried, the creamy colored ones in the photo.
The third is peppered, which is obvious, and that type is a bit harder.
The little cheeselets are found in ravioli here, a Gozo speciality.
I am addicted, totally....