Gbejna is a small cheeselet produced from sheep or goat milk, rennet, and salt. The cheese can be prepared in numerous ways salted, peppered, pickled, covered in herbs, or plain. It is believed that Ġbejna was originally prepared with seawater instead of rennet as a curdling agent.
Ġbejniet are prepared and served in a variety of forms: fresh , sundried, salt cured, or peppered. The fresh variety have a smooth texture and a milky flavour and are kept in their own whey in a similar manner to mozzarella. The sundried variety have a more definite, nutty almost musky taste, and are fairly hard. The peppered variety are covered in crushed black pepper and cured, after which they may be stored in oil or pickled in vinegar. Their sharp taste becomes more piquant the more they age, and they also develop a crumbly texture.