Tresse cheese

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Tresse Cheese, also known by its Arabic name Jibneh Mshallaleh 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 commonly soaked in brine for several weeks before being braided.[3]

Described as a "fine white semi-soft smooth and springy cheese...similar to mozzerella"[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 brought to Aleppo.[2]


Canadian versions of the cheese are also produced by Fromagerie Marie Kade in Boisbriand, Quebec.[6][7]

See also[edit]


  1. ^ Gourmantic, Syrian String Cheese
  2. ^ a b c d e Roufs, Timothy. Sweet Treats around the World: An Encyclopedia of Food and Culture
  3. ^ Dr. Minerva Santerre, A Bridge That Hugged Tomorrow: A Journey of a Syrian Woman to Her Roots
  4. ^ a b "Armenian String Cheese -". Retrieved 29 November 2017.
  5. ^ Mexican Food Made Simple, By Thomasina Miers
  6. ^ "Another Alert on Possible Listeria-Contaminated Cheese - Food Safety News". 31 December 2011. Retrieved 29 November 2017.
  7. ^ "Annex Ale Project aiming for 'butcher shop model' microbrewery". Retrieved 29 November 2017.

Further reading[edit]

  • The Flower of Paradise and Other Armenian Tales, Virginia A. Tashjian - 2007