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
Rumi cheese cheese, and the flavor was affected slightly, but the result was said to have "satisfactory sensory properties." Although the fermented cheese "mish" is traditionally made from Areesh cheese, commercial products similar to "mish" may be made from "ras" and "domiati" cheeses. Rumi cheese Rumi cheese ( ' , also known as ' in Alexandria) is one of the main types of cheese in Egypt. It has a pungent smell, and different degrees of saltiness depending on the age. Rumi is thought to be derived from the Greek kefalotyri cheese. It is the main hard cheese in Egypt. It belongs to