Sweeth Tooth

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1-677-124-44227 info@your business.com 184 Main Collins Street West V. 8007


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Delicious! Dry White Gbejniet. Perfect on biscuits, grated on pasta, or with fresh bread. Authentic Maltese cheese. Take A Bite Authentic! Gbejniet Friske. A fresh, mild, silky soft authentic Maltese cheese perfect for salads, soups or the cheese platter. Take A Bite Maltese cheese Pepper Gbejniet. Beautiful with fruit. Delicious in salads. Authentic Maltese cheese made in Australia. Take A Bite

Our Story

We have hand crafted cheese since 1989 when Polly Vella decided to replicate age-old recipes for Ġbejniet. 30 years on the business has passed down to Polly’s grandson Jason who, as a trained chef brings his passion for food into the business. Today the business has grown from humble beginnings in Horsley Park to a nationally distributed brand and yet today still stays true to being hand crafted from traditional recipes.

Ġbejniet is a cheese that originates from Malta and remains an icon of their diet today. We make our cheese from organically certified cows milk and produce three variations of Ġbejniet as well as a premium ricotta that helps cement our reputation for quality. To ensure the best quality our cheese craftologists manufacture as close as possible to the delivery date to ensure maximum freshness.

We are passionate about our cheese, our customers and how food can bond family and friends. Our aim is to introduce you to a new world of delicious possibilities with our cheese and the chefs we have on hand. So if you are looking for something special to cook check out our recipe page or simply contact us for advice on craft our cheese into your next meal.

Best Ġbejniet

Best Ġbejniet around, thank you love your products.

Tess Adami


Thank you for the quality, love all your products.

Joseph Bonnici


Hooked on your farm cheese. Better than ricotta cheese.

Juliana Rivers

Best Ricotta

Best Ricotta cheese I’ve ever tasted or made cannoli cream or canalloni filling with. I made the best ricotta cheese cake but best of all my parents also both love it and enjoy it for breakfast on toast.

Calogero Palmeri