Head cheese the stock as a binder. Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature. Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction, to set properly. The term 'head cheese' is used in North America, 'potted heid' in Scotland, 'brawn' elsewhere
Brick cheese Brick cheese Brick cheese is a cheese from Wisconsin, US, made in brick-shaped form. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong, ripe cheese with age. It is a medium-soft cheese. Brick cheese was originally produced in Wisconsin. The cheese making process was derived from white American Cheddar that is cultured at a slightly higher temperature, which results in a marginally higher fat content and a slightly altered protein structure. The resultant "brick cheese" has a slightly softer texture. Brick cheese is made in