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
Paraguay cheese Paraguay cheese Paraguay cheese (; Guaraní: "kesú paraguai") is a cows' milk cheese from Paraguay. It gives the Paraguayan cuisine a high value in calories and proteins, especially in the salted dishes recipes, very characteristic of the country and an important part of its culture. It is a special type of cheese that is made from “curd” (a preparation that is made by mixing milk with rennet, part of the digestive tract of certain ruminant animals that secretes lactic acid during the digestion process), generally has salt and since it is made with whole milk, is very creamy and nutritious.