Jibneh mshallaleh, more commonly known as tresse cheese, is a traditional form of string cheese originating from Syria. This cheese is unique because it is mixed with mahleb (a spice made from Mahleb cherry seeds), and it is often flavored with nigella sativa (black cumin), anise, or caraway seeds, giving it a distinctive taste. The cheese is soaked in brine for several weeks before being braided, which is a characteristic feature of its appearance. Once the braiding is done, it is left to age until it develops its full flavor. It's typically made with cow's milk and is known for its stringy texture, which is why it's classified as a string cheese. Tresse cheese can be eaten plain, savored on its own, or with pastries, and added to various dishes for texture and flavor.
Shanklish is a traditional cheese made from sheep's or cow's milk. It is primarily produced in Syria and Lebanon, mostly in mountainous and coastal regions. The cheese is shaped into balls, left to dry in the sun, and is then stored in jars to mature without any light until it develops a moldy layer on its surface. The mold is rinsed, and shanklish is coated in spices such as thyme or chili. Its texture is firm and crumbly, while the flavors range from mild to sharp and spicy.
Akkawi is a white brined cheese originating from the city of Acre (Akko) in northern Palestine, from which it takes its name. It is widely produced and consumed across the Levant, including Lebanon, Syria, Jordan, and Israel. The cheese is made primarily from cow’s milk, though goat or sheep milk versions exist in rural areas. Akkawi is known for its mild, slightly salty flavor and semi-firm, elastic texture, placing it among the family of Middle Eastern white cheeses similar to nabulsi or halloumi but softer and less salty. It is eaten fresh, often paired with bread, olives, and vegetables, or used in cooking and baking for its melting quality. The cheese originated in coastal towns of the Eastern Mediterranean, where dairy production developed alongside salt-curing and brining methods that allowed milk to be preserved in warm climates. Farmers and cheesemakers in Acre and nearby regions refined a process for curdling and aging cheese in brine, creating a consistent product that could be stored and traded. Its spread across the Levant was facilitated by local markets and migration, and over time, akkawi became a common household staple, valued for its balance of flavor and versatility. Today, it is one of the most widely available Arabic cheeses, produced both by small dairies and industrial manufacturers. To prepare akkawi, milk is heated and mixed with rennet to separate the curds from the whey. The curds are drained, pressed lightly, and cut into blocks, which are then soaked in brine for preservation. The level of salt can vary: fresh akkawi is rinsed before eating to reduce saltiness, while aged versions have a firmer, saltier character. The cheese has a smooth, dense texture that softens slightly at room temperature and melts easily when heated, making it suitable for pastries, sandwiches, and desserts. In Lebanese and Palestinian cooking, it is commonly used in sweets such as kunafa and qatayef, where its subtle salt balances the sugar syrup. It also appears in savory dishes like manakish, pies, and omelets. Akkawi is served both raw and cooked, sliced alongside cucumbers, tomatoes, and olives for breakfast or melted in baked goods and stuffed pastries. Its mild flavor allows it to accompany a wide range of foods without dominating the palate. When eaten fresh, it pairs well with flatbreads, mint tea, or coffee, while baked forms are often enjoyed with sweetened drinks or fruit syrups. Its firm yet creamy texture distinguishes it from sharper or crumblier white cheeses, giving it a distinctive place in Levantine cuisine as both a table cheese and a cooking ingredient.
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For the “3 Worst Rated Syrian Cheeses” list until May 21, 2026, 1,861 ratings were recorded, of which 49 were recognized by the system as legitimate.
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