Dolma leaf stuffed with sweetened cheese was called "thrion". The exact origins are unknown, but the Persian variety has been traced to at least the 17th century and in the 19th century Naser al-Din Shah Qajars chef records several varieties including stuffed grape leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces. The recorded stuffings included ground meat, sauteed mint, rice and saffron. Dolma is a common dish in Iraqi cuisine, which includes a version of stuffed cabbage leaves, onions in aubergines cooked in tomato sauce. Syrians, Lebanese, Palestinians, Iraqis and Iranians have been making stuffed grape leaves for centuries. Over time,
Cheeses of Mexico period, it produces a hard shell. This shell is often hollowed out to be filled with meat preparation, then covered in banana leaves and cooked to make a dish called "queso relleno" (stuffed cheese). The hard shell of Ocosingo cheese is similar to that of Edam cheese. In addition to the cheeses mentioned above, a large number of regional cheeses are made on a small scale and are little-known outside their regions or communities. "Porta salud" is an aged semihard paste cheese, which has a strong flavor and an orange color. "Queso jalapeño" is a soft cows’ milk cheese with