Head cheese (AmE), or brawn (BrE), is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow), and often set in aspic. Which parts of the head are used can vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes even the feet and heart, may be included.
Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature as a luncheon meat. It can also be made from quality trimmings from pork and veal, adding gelatin to the stock as a binder.
Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction to set properly.
Read more about Head Cheese: In Europe, In Asia, In Australia, In The Caribbean, In Latin America, In North America
Famous quotes containing the words head and/or cheese:
“Thus Satan talking to his neerest Mate
With Head up-lift above the wave, and Eyes
That sparkling blaz’d, his other Parts besides
Prone on the Flood, extended long and large
Lay floating many a rood, in bulk as huge
As whom the Fables name of monstrous size,
Titanian, or Earth-born, that warr’d on Jove,
Briarios or Typhon, whom the Den
By ancient Tarsus held, or that Sea-beast
Leviathan,”
—John Milton (1608–1674)
“A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk’s leap toward immortality.”
—Clifton Fadiman (b. 1904)