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
Alpujarra cheese in the form of cylinders, rather wider than they are high. The rind faces are usually marked with patterns of flowers and the sides with lines, which are intended to simulate the imprint of rushes, including the authorising mark of the protected designation of origin P.D.O. The cheese is sold in pieces of between . if fresh, and up to if cured. Made from fresh milk which is aromatic and high in fats, the milk is pasteurised if used for fresh cheese but left raw if used for cured cheese. The milk is curdled with rennet from young goats which