Tresse cheese, also known as jibneh mshallaleh (Arabic: جبنة مشللة) is a form of string cheese originating in Syria.
[2] The cheese is properly mixed with mahleb,[2] which is often mixed with Nigella sativa (black cumin),[2] anise or caraway seeds.
[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.
[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.