Bushra Griffith
Head cheese is a meat jelly or terrine made of meat. Despite its name, it is not a cheese and contains no dairy products. It is known as 'brawn' in Britain and Australia, 'potted heid' in Scotland, and 'sülze', 'schwartenmagen' or 'presskopf' in Germany. It is made by boiling animal parts, which releases their natural collagens, and then cooling the collagens to form a jelly.
| Characteristics | Values |
|---|---|
| Name | Head cheese |
| Other names | Brawn, potted heid, hoofdkaas, Sülze, Schwartenmagen, Presskopf, scrapple |
| Origin | Europe, possibly ancient Romania |
| Ingredients | Meat jelly or terrine made from the flesh of a calf or pig head, sometimes sheep or cow |
| Preparation | Boiling animal parts to release natural collagens, which are then cooled to form a jelly |
| Additives | Gelatin, aspic |
| Texture | Jelly-like |
| Colour | Grey |
| Serving temperature | Cold or room temperature |
| Serving suggestions | In a sandwich, sliced, or in a salad with vinaigrette and vegetables |
Explore related products
What You'll Learn
- Head cheese is not a cheese, despite its name, and contains no dairy products
- Head cheese is a meat jelly or terrine made from the flesh of a calf or pig
- Head cheese is known as 'brawn' in Britain and Australia
- Head cheese is called 'potted heid' in Scotland
- Head cheese is made by boiling animal parts, which releases collagens that form a jelly
Head cheese is not a cheese, despite its name, and contains no dairy products
Head cheese is known as 'brawn' in Britain and Australia, and 'potted heid' in Scotland. In Germany, it is known as 'Sülze', 'Schwartenmagen', or 'Presskopf'. In Bavaria, it comes in the form of a large sausage and can be tangy if pickles or vinegar are added.
Head cheese is made by boiling selected animal parts, which releases their natural collagens. These collagens cool and form a jelly, which is often amplified with gelatin or aspic. The jelly is then pressed into a mould along with chunks of meat.
Head cheese is believed to have originated in Europe, perhaps ancient Romania.
Vegan Mazzarella: Plant-Based Cheese Secrets Revealed
You may want to see also
Head cheese is a meat jelly or terrine made from the flesh of a calf or pig
Head cheese is made by boiling the selected animal parts, which releases their natural collagens. These collagens cool and form a jelly, which is then amplified with gelatin or aspic. The jelly is pressed into a mould along with chunks of meat. It is usually eaten cold, at room temperature, or in a sandwich.
The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart.
Head cheese originated in Europe, perhaps ancient Romania. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation and ingredients.
The Story of Castello Tickler Cheese: Its Origins and Makers
You may want to see also
Head cheese is known as 'brawn' in Britain and Australia
Head cheese is a meat jelly or terrine made from the flesh of a calf or pig's head. It is known as brawn in Britain and Australia, and potted heid in Scotland. It is also called hoofdkaas in Dutch, and Sülze, Schwartenmagen or Presskopf in German.
Head cheese is not a cheese, despite its name, and contains no dairy products. It is usually eaten cold, at room temperature, or in a sandwich. The parts of the head used vary, but may include the tongue, and sometimes the feet and heart. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
The dish originated in Europe, perhaps ancient Romania, and variations exist throughout the continent and elsewhere, with differences in preparation and ingredients. For example, in Bavaria, Presssack comes in three varieties: deep red, pinkish, and grey, in the form of a large sausage.
The History of Government Cheese: Ingredients and Origins
You may want to see also
Explore related products
Head cheese is called 'potted heid' in Scotland
Head cheese is called potted heid in Scotland. It is a meat jelly or terrine made from the flesh of a calf or pig's head (less commonly a sheep or cow). It is not a cheese and contains no dairy products. The dish is usually eaten cold, at room temperature, or in a sandwich. The parts of the head used vary, but may include the tongue and sometimes the feet and heart. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
Head cheese is known by different names in different parts of the world. In North America, it is called head cheese, while in Germany, it is known as Sülze, Schwartenmagen, or Presskopf. In Bavaria, Presssack comes in three varieties: deep red, pinkish, and grey. A version pickled with vinegar is known as souse.
The dish originated in Europe, perhaps ancient Romania. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation and ingredients. For example, in Franconia, Saurer Presssack is served in a salad with a vinaigrette and vegetables.
Wisconsinites React to Moon Cheese Theory
You may want to see also
Head cheese is made by boiling animal parts, which releases collagens that form a jelly
Head cheese is not actually a type of cheese, despite its name. It is a meat jelly or terrine made from the flesh of a calf or pig's head, or less commonly a sheep or cow. It is typically set in aspic and eaten cold, at room temperature, or in a sandwich. The dish is known as "head cheese" in North America, "potted heid" in Scotland, and "brawn" in Britain and Australia. In Germany, it is called "Sülze", "Schwartenmagen", or "Presskopf".
Head cheese is made by boiling the selected animal parts, which releases their natural collagens. These collagens cool and form a jelly-like substance. This jelly can be amplified with the addition of gelatin or aspic, and the mixture is then pressed into a mould along with chunks of meat. Historically, head cheese was made by simmering the head of an animal (excluding its organs) to produce a naturally gelatinous stock that would congeal.
Cheese Bun Origins: Where Are They Really From?
You may want to see also
Frequently asked questions
Yes, it is known as 'head cheese' in North America.
Yes, it is known as 'brawn' in Britain and Australia, and 'potted heid' in Scotland. It is also known as 'souse' in ancient Romania, where it may have originated.
Yes, it is known as 'Sülze', 'Schwartenmagen', or 'Presskopf'.
Yes, it is known as 'Presssack' and comes in three varieties: deep red, pinkish, and grey.
Yes, it is known as 'brawn' in Australia.
