Ġobon Tan-Nar

Gozitan produced Gobon Tan-Nar is a range of Artisan mature cheeses derived from an age-old local recipe for cheese production.

Produced by the Magro Group, Ġobon Tan-Nar was launched in 2019 after extensive research was commissioned into what our forefathers did with excess milk production. Research found that when herdsmen had excess milk, they would take it to Imħazen tan-Nar, specific warehouses, to turn it into cheese. Tan-Nar cheese, as it came to be known, was made from a combination of two or three sources of milk usually cow and goat or sheep and goat, depending on the composition of the flock. Consequently, cheese from different herdsmen had its own particular taste and this created a very competitive market among farmers – all contesting for the best tasting cheese on the island! In the middle of the 20^th century under British rule it then became illegal to deal in fresh milk in an effort to curb the spread of undulant fever and with that the whole cheese-making culture was lost!

Fortunately, a very few written recipes still exist belonging to the families that owned the “imħazen tan-nar” although most of these recipes are still kept under lock and key. Today, we still follow the same traditional recipes and craft methods, but using modern technology to guarantee food safety to the end consumers. Today’s range of Ġobon tan-Nar include Original, with Pepper, with Cumin and with Fennel, Milord and Brigantinu. You’ll find them in the chiller section of all leading local supermarkets as well as corner stores.

For more info visit www.magro.com.mt

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