What is head cheese?

Head cheese (also known as brawn or souse) is not actually a cheese. It is a terrine or meat jelly made with flesh from the head of a farm animal, typically a pig or calf, and sometimes a sheep or goat.

• Ingredients: The specific parts used vary, but often include the tongue, cheeks, skin, and sometimes the brain. These are simmered in water until tender, and then the meat is separated from the bones and cartilage.
• Preparation: The broth is seasoned with vinegar, spices (like black pepper, allspice, bay leaf), and sometimes vegetables such as onions and carrots. Gelatin (sometimes added) is often naturally occurring because of collagen in the head, which forms a jelly when cooled. The meat is then combined with the broth and packed into a mold or container.
• Texture and Taste: Head cheese has a savory, sometimes slightly acidic flavor. Its texture is gelatinous with chunks of meat. Variations exist; some are quite meaty, while others are more jelly-like.
• Regional Variations: Head cheese is popular in many countries, each with its own distinct recipes and names. For example, in Germany, it's known as Sülze. In the Netherlands, it's zult or hoofdkaas ("head cheese"), and in the Southern United States, it's often called souse.
• Serving: It is typically served cold, often sliced as a deli meat. It can be eaten on its own, on crackers, or in sandwiches.

Here is a summary with links:

Head cheese is a meat jelly, not a cheese, made from parts of an animal's head. Common ingredients are the tongue, cheeks, and skin. Preparation involves simmering, seasoning, and molding. It has a gelatinous texture and savory taste. There are many regional%20variations. It is commonly served cold.