Randy Chandler
Head cheese, also known as brawn, is a meat jelly or terrine made from the flesh of a calf or pig's head, typically set in aspic. Despite its name, head cheese is not actually cheese and contains no dairy products. The dish is usually eaten cold or at room temperature, and often served in a sandwich or with crackers. Although the name may be off-putting to some, head cheese does not include the brains of the animal, but rather the meat from the head, typically after the brain and other organs have been removed.
| Characteristics | Values |
|---|---|
| Main Ingredient | Meat from the head of a calf or pig |
| Other Ingredients | May include tongue, heart, gelatin, or aspic |
| Brain | Typically removed before cooking |
| Organs Used | Does not include the brain, eyes, or ears |
| Texture | Cheese-like |
| Preparation | Boiling and cooling selected animal parts to release natural collagens |
| Serving Temperature | Cold or room temperature |
| Serving Suggestions | Crackers, toast, sandwiches, pickles, mustard, or lettuce |
| Origin | Europe, possibly ancient Romania |
| Variations | Potted heid (Scotland), brawn (Britain and Australia), Presswurst, Sulz, or Schwartamaga (Austria), Sült (Estonia), syltty, tytinä, or aladobi (Finland), fromage de tête, tête pressée, tête fromagée, or pâté de tête (France and Belgium) |
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What You'll Learn
Head cheese is not made from brains
Head cheese is typically made from the tongue, heart, and trimmings from more commonly eaten cuts of meat. The parts of the head used vary, but they do not commonly include the brain, eyes, or ears. The brain is extremely high in fat, which can make the jelly cloudy and give it a weird texture. While the brain is typically removed, some recipes call for leaving it in.
Head cheese is usually eaten cold or at room temperature, and it is often served in a sandwich or with crackers. It is a dish that originated in Europe, specifically ancient Romania, during the Middle Ages when using as much of the animal as possible was important for survival.
The English term "head cheese" is derived from the Dutch word "hoofdkaas", which literally translates to "head cheese". The term is also used in North America, while it is known as potted heid in Scotland and brawn in Britain and Australia.
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It is made from the meat of a pig's head
Head cheese is a meat jelly or terrine made from the meat of a pig's head. It is not actually cheese, despite its name, and contains no dairy products. The dish is made by boiling the selected animal parts, which releases their natural collagens. These collagens cool and form a jelly-like substance. This jelly is then amplified with gelatin or aspic and pressed into a mould along with chunks of meat. The parts of the head used vary but typically do not include the brain, eyes or ears. Instead, the tongue, heart and trimmings from more commonly eaten cuts of pork and veal are used.
Head cheese is believed to have originated in Europe, perhaps ancient Romania, and has been made since the Middle Ages. It was particularly popular when using as much of the animal as possible was important for survival. The English term "head cheese" is derived from the Dutch word "hoofdkaas", which translates directly to "head cheese". The term can be broken down into "hoofd" ("head"), derived from the animal heads used to prepare the dish, and "kaas" ("cheese"), which describes the texture of the dish, similar to that of cheese.
Head cheese is often served cold or at room temperature and can be eaten on its own or in a sandwich. It can also be spread on crackers or toast, or sliced and used in a sandwich, and is said to go well with pickles and mustard.
While head cheese is made from the meat of a pig's head, it does not include the brain. Some people choose to remove the brain and eyes before preparing the dish, as the brain's high-fat content can make the jelly cloudy and add a strange texture. However, others choose to leave the brain and eyes in during the boiling process and then remove them afterward.
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The name comes from the cheese-like texture
Head cheese, also known as "brawn", is a meat jelly or terrine made from the flesh of a calf or pig's head, or less commonly, a sheep or cow. The dish is usually eaten cold or at room temperature, and often served in a sandwich or with crackers. Despite its name, head cheese is not actually cheese and contains no dairy products. The name "head cheese" is derived from the Dutch word "hoofdkaas", which literally translates to "head cheese". The term combines "hoofd", meaning head, and "kaas", meaning cheese, which describes the texture of the dish, resembling that of cheese.
The process of making head cheese involves boiling the selected animal parts, releasing their natural collagens. These collagens then cool and form a jelly-like substance. This jelly is often combined with gelatin or aspic and pressed into a mold along with chunks of meat. While the brain is not typically included in head cheese, some recipes may include the tongue and other organs such as the heart. The eyes and ears are usually removed, as they can affect the texture and appearance of the final product.
Head cheese is believed to have originated in Europe, with some suggesting ancient Romania as its place of origin. It has been a part of various cultures and cuisines around the world, known by different names such as "Presswurst", "Sulz", or "Schwartamaga" in western regions of Austria, and "pichti" in Greece. In Germany, it is known as "Sülze", "Schwartenmagen", or "Presskopf", while in France and Belgium, it is referred to as "fromage de tête", "tête pressée", or "pâté de tête", reflecting the cheese-like texture.
The dish has a long history, dating back to the Middle Ages, when it was commonly eaten by peasants. Over time, the amount of seasoning used in head cheese recipes has evolved, with contemporary versions featuring minimal spicing, usually sage, and sometimes a touch of lemon juice. While head cheese may not be appealing to everyone, it represents a traditional way of utilizing all parts of an animal, reflecting the frugality and respect of our ancestors for their livestock.
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It is also known as 'brawn'
Head cheese, also known as brawn, is a meat jelly or terrine made from the meat of a calf or pig's head, or less commonly, a sheep or cow. The parts of the head used vary but typically do not include the brain, eyes, or ears. The name "head cheese" comes from the Dutch word "hoofdkaas", which translates directly to "head cheese", with hoofd meaning head and kaas meaning cheese, describing the texture. The term "head cheese" is used in North America, while the term "brawn" is used in Britain, Australia, and elsewhere.
Brawn is a tasty and economical dish, often served with toasted sourdough and sharp pickles or sliced in a sandwich. It is also incredibly cheap to make, although it can be a bit of an effort to prepare. The process involves boiling a pig's head, picking the meat from it, and reducing the broth. The meat is then mixed with the broth, which has a jelly-like texture due to the natural collagens released during boiling, and the mixture is set in a mould.
The name "brawn" comes from the German and Old French words for roasted meat or specific types of food. In the past, it referred to the meat of the wild boar in Great Britain. Today, it specifically refers to a jellied dish made from the meat of a boiled pig's head. Brawn is also known by various names in different countries, such as Presswurst, Sulz, or Schwartamaga in western regions of Austria, pichti in Greece, and sült in Estonia.
Brawn is a traditional dish that has been made for centuries, dating back to the Middle Ages. Over time, the amount of seasoning used in brawn recipes has decreased, with contemporary brawn featuring minimal spicing, usually sage, and perhaps a little lemon juice. While it is typically made without gelatin, some recipes may require additional gelatin to be added as a binder.
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It originated in Europe
Head cheese, also known as "brawn", is a meat jelly or terrine made from the flesh of a calf or pig's head. It can also be made from sheep or cow heads, though this is less common. The dish is usually set in aspic and eaten cold or at room temperature, often in a sandwich. Despite its name, head cheese is not actually cheese and contains no dairy products. The name likely refers to the cheese-like texture of the dish or the mold used to make it.
It is worth noting that head cheese does not typically include the brain, eyes, or ears of the animal. The brain is particularly excluded due to its high-fat content, which could make the jelly cloudy and affect the texture. However, there are some variations of head cheese that include the brain, such as in the case of one Reddit user who mentioned leaving the brains in while boiling sheep heads for head cheese.
Head cheese originated in Europe, with some sources tracing its roots specifically to ancient Romania. It is believed to have first appeared in the Middle Ages, when using as much of the animal as possible was important for survival. Variations of head cheese can be found throughout Europe, with different names and preparation methods. For example, in Germany, it is known as "Sülze", "Schwartenmagen", or "Presskopf", while in France and Belgium, it is called "fromage de tête", "tête pressée", or "pâté de tête".
The English term "head cheese" is derived from the Dutch word "hoofdkaas", which translates literally to "head cheese". The term combines "hoofd", meaning head, and "kaas", meaning cheese, referring to the texture of the dish.
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Frequently asked questions
No, head cheese is not made from brains. It is made from the meat of a pig's head, or sometimes a calf's head. The brain, eyes, and ears are usually removed before cooking.
Head cheese is made from the meat of a pig's head, or sometimes a calf's head. It can also include the tongue or heart. The meat is boiled and formed into a jelly with natural collagen, which is then set in aspic.
Head cheese is described as having a rich flavour. It is often seasoned with herbs like sage, thyme, and oregano, and can be served with mustard and pickles.
