Carmen Xuereb

My mother has sold ġbejna at the It-Tokk market for over twenty years, so I grew up knowing which stalls to trust before I knew much else about the town. On a call I move between the market and the small shops that still make cheese by hand, explaining how the fresh and peppered versions differ before they even reach the counter. I trained as a nurse and only started guiding a few years ago, which is why I still notice things a lifelong guide might take for granted. I answer food questions in real detail, since that part I know best.