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
Rushan cheese resembling an ice pop. Some of the popular toppings include sweetened condensed milk, rose petal infused honey, chocolate syrup, and fruit preserves. If rushan cheese is served deep fried, the cheese changes its texture and becomes somewhat flaky. Rushan cheese Rushan (乳扇; pinyin: rǔshān, literally "milk fan") is a cow's milk cheese of Yunnan, China. It is traditionally made by the Bai people, who call it "nvxseiz" (or Yenx seinp, in another dialect of Bai), the etymology of which is unclear. It is flat and has a leathery texture. It may be served fried or grilled and rolled up on