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]
History
editIt is believed to have originated in Armenia as majdouleh, before being taken to Aleppo.[2]
Availability
editCanadian versions of the cheese are produced by Fromagerie Marie Kade in Boisbriand, Quebec.[6][7]
See also
edit
.svg){kind=small}
References
edit- ^ Gourmantic, Syrian String Cheese
- ^ a b c d e Roufs, Timothy. Sweet Treats around the World: An Encyclopedia of Food and Culture
- ^ Dr. Minerva Santerre, A Bridge That Hugged Tomorrow: A Journey of a Syrian Woman to Her Roots
- ^ a b "Armenian String Cheese - Cheese.com". cheese.com. Retrieved 29 November 2017.
- ^ Mexican Food Made Simple, By Thomasina Miers
- ^ "Another Alert on Possible Listeria-Contaminated Cheese - Food Safety News". 31 December 2011. Retrieved 29 November 2017.
- ^ "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