Tresse cheese
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| Tresse | |
|---|---|
 Meshallal cheese on a store shelf (second from left) | |
| Other names | Mshallaleh |
| Country of origin | Syria |
| Texture | Semi-soft[1] |
Tresse cheese, also known as jibneh mshallaleh (Arabic: جبنة مشللة), is a form of string cheese originating in Syria.[2] It can be eaten plain, or mixed with pastries.[3]
The cheese is properly mixed with mahleb,[3] which is often mixed with Nigella sativa (black cumin),[3] anise or caraway seeds. It is soaked in brine for several weeks before being braided.[4][1]
Described as a "fine white semi-soft smooth and springy cheese...similar to mozzarella"[3] with a "nutty" aroma,[5] it is traditionally made from cow's milk, but variations are found with sheep or goat milk.[5][6] It can be used as a substitute for Mexican Oaxaqueno cheese.[7]
Canadian versions of the cheese are produced by Fromagerie Marie Kade in Boisbriand, Quebec.[8][9]
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