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
American cheese American cheese was often simply called "yellow cheese". Today’s American cheese is, by law, required to be manufactured from at least two types of cheese. Because its manufacturing process differs from "unprocessed" traditional cheeses, American cheese cannot be legally sold under the name (authentic) "cheese" in the US. Instead, federal laws mandate that it be labeled as "processed cheese" if simply made from combining more than one cheese, or "cheese food" if dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added. As a result, sometimes even the "word" "cheese" is absent