This re-discovered recipe goes way back to more than a century ago. This occurred when farmers breeding livestock ended up having a larger supply of milk than usual. This extra amount was due to the fact that during rough weather the ship crossing between the two island could not deliver the Gozitans produce to the main island.

With the excess milk,the farmers used to produce a different type of cheese called “Tan-Nor”. The process of how the cheese was made was very similar to that of the typical Gozo Cheeselets locally known as Gbejniet. The processed involved warming the milk without reaching boiling point, and afterwards leaving it to dry, hence the name from the Gozitan dialect “Tan-Nor”.

Appears in: L-Imnara v. 9