Tresse cheese
Tresse Cheese, also known by its Arabic name Jibneh Mshallaleh is a form of string cheese originating in Syria. It can be eaten plain, or mixed with pastries.
The cheese is properly mixed with Mahleb, which is often mixed with nigella sativa, anise or caraway seeds. It is commonly soaked in brine for several weeks before being braided.
Described as a "fine white semi-soft smooth and springy cheese...similar to mozzerella" with a "nutty" aroma it is traditionally made from cow's milk, but variations are found with sheep or goat milk. It can be used as a substitute for Mexican Oaxaqueno cheese.History
It is believed to have originated in Armenia as Majdouleh, before being brought to Aleppo.Availability
Canadian versions of the cheese are also produced by Fromagerie Marie Kade in Boisbriand, Quebec.
