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
Alpujarra cheese Alpujarra cheese Alpujarras cheese is a Spanish cheese from the eastern region of Andalusia, which includes the provinces of Granada, Almería and the Penibética mountain chain. The cheese takes its name from La Alpujarra (or Las Alpujarras), a mountainous region which occupies a part of southern Granada province and western Almeria province. This area has a long history and tradition of goatherding. Alpujarras cheese is made from the milk of the White Andalusian domesticated goat. The cheese is made as a fresh or matured variety and is classified as fatty to extra fatty. The presentation of the mature cheese is