![]() ![]() In the 1700’s when this process ( tureens in aspic) became popular, the word “cheese” wasn’t used just in reference to diary items, but instead referred to a process of forming ingredients into a loaf, pressing it under weight, and chilling until solid. ![]() Okay, so back to the point…why the heck is it called “cheese?” Headcheese is traditionally make from the meat pulled from a whole pig’s head, simmered in a savory, seasoned stock, with a foot or two ( for the collagen in the tendons) until falling off the bone.Ĭheek meat, tongue, and various other tasty bits from the nooks and crannies of the skull ( but never the brain) are used to make up the tureen of meat, then suspended in the collagen-heavy cooking stock, which turns into a solid gelatin when the whole thing is chilled. ![]() Okay, first things first, while one of my favorite foods, I will be the first to admit that head-cheese is a victim of terrible branding, perhaps the worst in the food world, right up there with “bird’s nest soup” and “lung pie.” Ever wonder why they call headcheese “cheese”, when there are no dairy products involved in the process? ![]()
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