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 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 factories and on farms, historically in the Leiden area. "Leidse kaas" is the most common type of "komijnekaas"—cheese including cumin as an ingredient—in the Netherlands. The cheese is round and flat like Gouda however it is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40%, and can weigh between and . On the farms, about 5% of buttermilk may be added