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
Bryndza in Russian, "brenca" in Serbian, "Brimsen" in German, and "ברינזע" in Yiddish, "bryndza", a word borrowed from Romanian "brânză" ("cheese"), is used in various countries throughout Ukraine and the EU, due to its introduction by migrating Vlachs. Though the word "brânză" () is simply the generic word for "cheese" in Romanian, there is no special type of cheese associated with it. It is a word presumably inherited by the Romanian language from Dacian, the language of the pre-Roman population in modern-day Romania. Outside Slovakia and the flanking regions of Southern Poland, it is still popular nowadays in the Czech Republic