Cheeselets, the very term makes my mouth water. A very interesting thing about cheeselets is that it is not a recent snack, but something which has been around for quite some time. If you dig deep, you’ll find that the production of cheeselets in Malta dates back to several centuries. In fact, evidence suggests that these tasty snacks were the staple food for the local population of Malta with around 90% of all milk supplied to the population was derived from sheep and goats.
How is it Made?
It all starts with sheep and goats’ milk and many times the experts of this cottage industry prefer the sheep’s milk because it contains more milk solids. This milk is mixed with rennet and left to stand for some hours until the curd is formed. Once this process is finished, the mixture is transferred into little containers or baskets. The cheese is left to drain overnight and it is ready when the cheese has fully drained. Nowadays, more hygienic plastic baskets are used to drain the individual cheeselets.
Indeed a lengthy process right? I don't know about you, but I am better off buying them off the shelves in the varieties they come in - fresh, sundried, salt-cured or peppered. You can buy it from your favourite store or online too at great discounts.