Randy Chandler
Head cheese is a meat jelly or terrine made of meat, typically from the head of a calf or pig. Despite its name, the dish is not a cheese and contains no dairy products. The name head cheese originates from the process of using the gelatinous stock produced by boiling a pig's or calf's head to create a flavorful aspic that holds the meat together. Some believe that the term cheese is used to make the dish sound more appetizing, especially to those who are uncomfortable with the idea of eating a pig's head.
| Characteristics | Values |
|---|---|
| Name origin | Centuries ago, the dish was made using various animal head meat like brains, tongues, and other trimmings boiled in broth. |
| Other names | Brawn, potted heid, souse, sült, syltty, tytinä, aladobi, fromage de tête, tête pressée, tête fromagée, pâté de tête, presswurst, sulz, schwartamaga, пача (pacha), galerts, košeliena, šaltiena, jelli, zult, testa in cassetta, coppa di testa, soppressata, formaggio di testa, sviðasulta |
| Ingredients | Meat from the head of a calf, pig, sheep, or cow, including the cheeks, ears, tongue, snout, feet, and heart. |
| Preparation | The meat is boiled, releasing collagen, which forms a jelly. This jelly is often amplified with gelatin or aspic, and the mixture is pressed into a mold with the meat chunks. |
| Texture | Firm yet slightly gelatinous |
| Colour | Commercially-made head cheese is coloured pinkish or reddish to make it more appetizing than its natural grey colour. |
| Serving suggestions | Eaten cold, at room temperature, or in a sandwich. Can be served with mustard, pickles, or vinegar. |
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What You'll Learn
Head cheese is made from a pig's head, not dairy
Head cheese, also known as hog head cheese, is a meat jelly that originated in Europe and is a specialty in Louisiana. Despite its name, it does not contain any dairy products. Instead, it is made from the head of a calf or pig, or less commonly, a sheep or cow. The parts of the head used vary but typically include the cheeks, tongue, and fat, while the brain, eyes, and ears are usually excluded.
The name "head cheese" is derived from the process of using the gelatinous stock produced by boiling a pig's or calf's head. This results in a flavorful aspic that holds the meat together. The natural gelatin extracted from simmering the head is a key component, giving head cheese its firm yet slightly gelatinous texture. Commercially-made head cheese often includes added gelatin powder and food colouring to enhance its appearance and texture.
Head cheese is usually eaten cold, at room temperature, or in a sandwich. It can be sliced and used in sandwiches, similar to lunch meat, or spread on crackers or toast like pâté. It is often served with various condiments and accompaniments, such as pickles, mustard, vinegar, or horseradish.
In different parts of the world, head cheese is known by various names. In Scotland, it is called "potted heid," while in Britain and Australia, it is known as "brawn." In France and Belgium, it is referred to as "fromage de tête," "tête pressée," or "pâté de tête," among other names. Regional variations influence the taste and ingredients of head cheese, with different cultures incorporating unique additional meats, seasonings, and serving styles.
While the traditional name "head cheese" may evoke mixed reactions, it is important to clarify that modern commercial production typically excludes animal brains from the dish. Instead, contemporary recipes focus on tender cuts of fatty pork, chicken, or beef to achieve the desired consistency and flavour.
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It's called head cheese in North America, but other names exist
Head cheese, a meat jelly or terrine made from the head of a calf or pig, is called "head cheese" in North America. However, this delicacy has different names in other parts of the world.
In Scotland, it is known as "potted heid," while in the rest of Britain and Australia, it is called "brawn." The term "brawn" has evolved through various languages and meanings over time. In English, it once referred specifically to the meat of the wild boar, which was abundant in Great Britain and used to make this dish. "Souse," derived from the German "Sülze," is the name for the pickled variety in North America and the West Indies.
In certain regions of Austria, head cheese goes by names such as "Presswurst," "Sulz," or "Schwartamaga." In Bulgaria, a similar dish called "пача" (pacha) is made from pig's heads, legs, and tongue, heavily seasoned with garlic. Estonia has its own variation called "sült," which is typically made with higher-quality meat and has a higher aspic-to-meat ratio. Finland offers a range of names, including " syltty," "tytinä," and "aladobi."
In French-speaking regions, such as France and Belgium, it is referred to as "fromage de tête," "tête pressée," "tête fromagée," or "pâté de tête." Moving to Italy, specifically Genoa, a similar dish is known as "testa in cassetta," literally translating to "head in a box." Throughout central and northern Italy, it goes by names like "coppa di testa," "soppressata" in Tuscany, and "formaggio di testa" in some northern regions.
Latvia has a similar dish called "galerts," which consists of meat in gelatin, often served with vegetables and seasonings like horseradish or vinegar. In Lithuania, it is known as "košeliena" or "šaltiena," usually made from pig's feet, sometimes with parts of the head added. Jelli, a dish similar to its German and French counterparts, is popular in Luxembourg and is commonly eaten on buttered bread with mustard.
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It originated in Europe during the Middle Ages
Head cheese, a meat jelly or terrine made from the head of a calf or pig, originated in Europe during the Middle Ages. Despite its name, the dish does not contain any dairy products. It is believed that the name "head cheese" originated from the process of using the gelatinous stock produced by boiling a pig's or calf's head to create a savoury aspic that holds the meat together.
During the Middle Ages in Europe, lords and land barons would take the best pieces of meat, leaving the scraps for peasants and serfs. As a result, peasants created head cheese, utilising the leftover parts of the animal's head, such as the tongue, cheeks, and ears. The meat was simmered, releasing natural collagens that formed a jelly-like substance. This jelly was then mixed with chunks of meat and pressed into a mould, resulting in the characteristic firm yet gelatinous texture of head cheese.
The dish has various names and variations across Europe and other parts of the world. In Scotland, it is known as "potted heid", while in Britain and Australia, it is called "brawn". The term "brawn" has evolved through German and Old French, initially referring to roasted meat and later to specific types of food, including wild boar meat. In North America, the term "souse" is used for the pickled variety, derived from the German "Sülze".
Head cheese is typically served cold, at room temperature, or in a sandwich. It can be paired with various condiments and ingredients such as pickles, mustard, vinegar, and onions. In some regions, it is considered a delicacy, while others may find it unappealing due to its unusual ingredients and texture.
Over time, the preparation of head cheese has evolved, and modern recipes may incorporate additional meats, commercial gelatin, and a broader range of seasonings. Safety regulations have improved meat handling, and chefs continue to experiment with diverse ingredients and presentation styles, resulting in numerous head cheese variations catering to contemporary tastes.
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It's similar to a jellied meatloaf
Head cheese is a meat jelly or terrine made of meat. It is similar to a jellied meatloaf in that it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich.
The dish is believed to have originated in Europe during the Middle Ages. At that time, lords and land barons would take the best pieces of meat, leaving the scraps, including parts from animal heads, for peasants and serfs. As a result, head cheese was created using various animal head meats like brains, tongues, cheeks, ears, snouts, and other trimmings boiled in broth. However, in modern times, brains are often excluded due to their cost and unfavourable texture. Instead, contemporary recipes may incorporate additional meats, such as commercial gelatin and a wider range of seasonings.
The name "head cheese" is derived from the process of utilising the gelatinous stock produced by boiling a pig's or calf's head. This results in a flavorful aspic that binds the meat together. The term "cheese" in the name was likely used to make the dish sound more appetising, especially to those who might be uncomfortable with the idea of consuming a pig's head.
Head cheese is known by various names in different regions. In Scotland, it is called "potted heid", while in Britain and Australia, it is referred to as "brawn". In North America, it is also sometimes called souse, which is a term derived from the German "Sülze". Regional variations exist, such as Sült in Estonia, Syltty in Finland, and Fromage de Tête in France and Belgium.
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It's usually eaten cold, at room temperature, or in a sandwich
Head cheese is usually eaten cold, at room temperature, or in a sandwich. It is often served with a light dressing of vinegar, sunflower seed oil, or pumpkin seed oil, and sliced onions. In Luxembourg, it is commonly eaten on buttered bread, sometimes with mustard. In Louisiana, it is served in a sandwich, and in Vietnam and France, it is served in a banh mi with pickled carrots, cilantro, and jalapeno. In Italy, it is served with orange peel, or in a salad with oranges and black olives. In Bulgaria, the broth is heavily seasoned with garlic before serving. In Latvia, it is served with horseradish or vinegar, and in Lithuania, it is served with pig's feet and sometimes part of the pig's head. In Estonia, it is served with carrots or greens, and in Finland, it is known as syltty, tytinä, or aladobi.
Head cheese is a meat jelly or terrine made from the head of a calf or pig and does not contain any dairy products despite its name. It is similar to a jellied meatloaf and is usually set in aspic. The parts of the head used vary but may include the tongue, cheeks, snout, ears, and sometimes the heart and feet, but not commonly the brain, eyes, or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and gelatin is added as a binder.
The name "head cheese" is used in North America, while it is called “potted heid” in Scotland and “brawn” in Britain and Australia. The term "brawn" comes from German and Old French and has had various meanings, from roasted meat to specific types of food. In English, it once referred to wild boar meat, which was abundant in Great Britain and used to make this dish. Other names for head cheese include "souse," which is used for the pickled variety in North America and the West Indies, and "presswurst," "sulz," or "schwartamaga" in western Austria.
The dish originated in Europe during the Middle Ages when peasants and serfs created it from the leftover scraps of meat after the lords and land barons took the best pieces. It is a specialty in Louisiana and is also known as hog head cheese. Commercially-made head cheese often has gelatin powder and food coloring to improve its appearance.
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Frequently asked questions
The name "head cheese" originates from the process of using the gelatinous stock produced by boiling a pig's or calf's head to create a flavorful aspic that holds the meat together.
Head cheese is made from the head of a calf or pig and does not contain any dairy products.
Head cheese is made by boiling the selected animal parts, which releases their natural collagens. These collagens cool and form a kind of jelly.
Those who like it say it is particularly good with pickles and mustard.
Head cheese, or brawn, originated in Europe and is a specialty in Louisiana.
