An example of cheese that exists in all of the texture categories is our local Gbejna. The Maltese Cheeselet is found as either soft, medium or hard. Each having its own particular nuances. Apart from that the milk used to form the Maltese Gbejna Cheeselets also varies. Local milk producer “Benna” makes Gbejniet with cow milk. Other smaller farmers make the cheese with goat milk and others use blends. Sometimes all three are blended together to create their personal Gbejna.