Tresse cheese

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

It is believed to have originated in Armenia as majdouleh, before being brought to Aleppo.[2]

Availability

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

See also

References
  1. Gourmantic, Syrian String Cheese
  2. 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. "Armenian String Cheese - Cheese.com". cheese.com. 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
  • The Flower of Paradise and Other Armenian Tales, Virginia A. Tashjian - 2007
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.