Tresse cheese 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 (black cumin), 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
Cheese analogue milk, vegan cheese may be made from soybeans, rice, almonds, nutritional yeast and other non-dairy ingredients. It is aimed at vegans and others wanting to avoid animal products, for moral, religious or health reasons, including lactose intolerance or a desire to avoid cholesterol. Vegan cheeses may be lower in fat compared to dairy cheese, are cholesterol-free and are often a source of soy protein and isoflavones. Many have calcium added. Several brands melt similarly to dairy cheese, while others stay mostly firm, or melt only when grated. Varieties include: One variant of pasteurized processed cheese dairy products is, according to