🧀Gbeniet Tal-Bzar is a soft and creamy Maltese cheese made with whole cow's milk.
🔪The cheese is flavored with lipase and freshly ground black pepper.
⏱️The cheese is brined for 30 minutes, then drained and coated with ground black pepper.
🧪No starter cultures are used in this cheese, making it a simple and easy recipe to follow.
🌶️The black pepper adds a spicy and peppery flavor to the cheese, giving it a unique taste.
How long does Gbeniet Tal-Bzar last?
—Gbeniet Tal-Bzar can last for up to 2-3 weeks when stored in a clean mason jar in the refrigerator.
Can I use iodized salt instead of cheese salt?
—While iodized salt can be used, it is recommended to use cheese salt for best results.
Can I use raw milk instead of pasteurized milk?
—Traditionally, Gbeniet Tal-Bzar was made with raw milk, but pasteurized milk can also be used. However, it is important to use homogenized milk for a better curd set.
Do I need to use calcium chloride in this recipe?
—If you're using pasteurized and homogenized milk, it is recommended to use calcium chloride to ensure a better curd set. If you're using raw or unhomogenized milk, you may not need calcium chloride.
What is the purpose of lipase in this cheese?
—Lipase helps break down the fats in the cheese and enhances the flavor, adding a unique taste to Gbeniet Tal-Bzar.
00:00In this video, we learn how to make Gbeniet Tal-Bzar, a traditional Maltese cheese.
03:56After brining the cheese for 30 minutes, it is drained and coated with freshly ground black pepper.
09:16The cheese is left to dry out for 14 days, being turned every other day.
12:43The cheese is soaked in white vinegar for 4 hours to add flavor.
15:24The cheese is tasted and described as soft, creamy, and flavorful.
