Tresse cheese, also known as jibneh mshallaleh ( Arabic: جبنة مشللة) is a form of string cheese originating in Syria. [1] It can be eaten plain, or mixed with pastries. [2]
The cheese is properly mixed with mahleb, [2] which is often mixed with nigella sativa (black cumin), [2] anise or caraway seeds. It is soaked in brine for several weeks before being braided. [3]
Described as a "fine white semi-soft smooth and springy cheese...similar to mozzarella" [2] with a "nutty" aroma [4] it is traditionally made from cow's milk, but variations are found with sheep or goat milk. [4] It can be used as a substitute for Mexican Oaxaqueno cheese. [5]
It is believed to have originated in Armenia as majdouleh, before being taken to Aleppo. [2]
Canadian versions of the cheese are produced by Fromagerie Marie Kade in Boisbriand, Quebec. [6] [7]