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Gbejniet

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These small round cheeselets are as ideal for a hearty lunch with a slab of crusty bread as they are as an accompaniment to pre-dinner drinks. They come both fresh and preserved (in oil, vinegar or vacuum-packed). The fresh ones have a smooth texture and a subtle flavour. Try the gutsier peppered ones which are ideal with galletti (a local type of cracker biscuit) and served with a glass of robust red wine. Gozo is well known for its gbejniet production.

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