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  • As far as I know (I live in Malta only since 1005), gbejniet is the fresh goat cheeselets (like toma in Italian), gobon is any kind of mature cheese (parmesan, emmental….etc)

    @Mark: which kind of rennet did you use? animal or vegetable? not that I am a vegetarian (yeeeech! 😀 ) but I rememberin old ages (yes when I was a girl, long, long time ago 😛 ) people using fig leaves' milk to curdle milk

    Posted on 9:11 on 16 August