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 hard cheese made from either cow or yak milk known as chhurpi. The national dish of Bhutan, ema datshi, is made from homemade yak or mare milk cheese and hot peppers. In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's milk. Cheese consumption may be increasing in China, with annual sales doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year). Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as "Chinese cheese" because of their texture and strong flavor. Strict followers of the dietary laws