Head cheese (French: fromage de tête; British: brawn) is a terrine or cold meat preparation made from cooked meat and connective tissue from a pig’s head, set in its own gelatin-rich cooking liquid. Despite the name, it contains no dairy cheese. Regional versions may include different seasonings, vegetables or additional cuts.
The head is cleaned and simmered gently until the meat and connective tissue are tender. The edible meat is picked from the bones, chopped or arranged in a mould, then combined with seasoned cooking liquid. As the preparation chills, natural gelatin helps set it into a sliceable terrine.
Head cheese is commonly served cold in slices with mustard, pickles, onions, bread or salad. The texture can range from firmly set to softer and more rustic, depending on the amount of gelatin and the size of the meat pieces.
Chef’s safety note: Treat it as a cooked, ready-to-eat meat preparation. Cool rapidly under an approved process, protect it from contamination and maintain refrigeration throughout storage and service.
Key distinction: Head cheese is a meat terrine set with natural gelatin; it is not a dairy cheese.
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