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
Leyden cheese temperatures. Farmers in the area near Leiden added cumin seeds and used to colour their cheeses using annatto, which gives the cheese its red color. Traditional farm-made "Leidse kaas" is a Protected Designation of Origin named "Boeren-Leidse met sleutels". The addition "met sleutels" (with keys) stems from the city of Leiden's coat of arms that bears a set of keys. A typical analysis of the cheese is: Moisture 40.6%, fat 13.5% and protein, 37.3% Leyden cheese Leyden, from , is a semi-hard, cumin and caraway seed flavoured cheese made in the Netherlands from cow's milk. It is made both in