Description
Head cheese is not a dairy cheese, but a terrine or meat jelly often made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic.
The tongue, and sometimes the feet and heart, may be included.
It can also be made from trimmings from pork and veal, adding gelatin to the stock as a binder.
Head cheese is usually eaten cold or at room temperature.
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.
