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
Oaxaca cheese Oaxaca cheese Oaxaca cheese () more commonly referred to as Quesillo is a white, semihard cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture. Outside Mexico, Oaxaca cheese is often confused with "asadero" ("queso asadero"), a cheese produced in the northern state of Chihuahua. They are similar in texture and taste, but they are produced with different methods, making Oaxaca cheese slightly drier. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process ("pasta filata"), originally from Italy, which is used to produce mozzarella,