Tresse cheese, also known as jibneh mshallaleh (Arabic: جبنة مشللة) is a form of string cheese originating in Syria.[1] It can be eaten plain, or mixed with pastries.[2]
The cheese is properly mixed with mahleb,[2] which is often mixed with nigella sativa (black cumin),[2] anise or caraway seeds. It is soaked in brine for several weeks before being braided.[3]
Described as a "fine white semi-soft smooth and springy cheese...similar to mozzarella"[2] with a "nutty" aroma[4] it is traditionally made from cow's milk, but variations are found with sheep or goat milk.[4] It can be used as a substitute for Mexican Oaxaqueno cheese.[5]
It is believed to have originated in Armenia as majdouleh, before being taken to Aleppo.[2]
Canadian versions of the cheese are produced by Fromagerie Marie Kade in Boisbriand, Quebec.[6][7]
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