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
United States raw milk debate it seems that the observed increased resistance seems to be rather related to the exposure to a farm environment or to animals than to raw milk consumption.” Many raw milk consumers cite a preference for the taste of raw milk products. The Raw Milk Cheesemakers Association hold that cheese produced from raw milk have distinctive complexity and depth of flavor absent from pasteurized-milk cheeses. The FDA considers hard, aged cheese, such as parmesan and cheddar, made from raw milk to be generally safe for consumption; soft cheese made from raw milk is considered unsafe. These types of cheese are currently