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
Clonmore Cheese breeds, and are free range. Clonmore has won numerous awards including a Gold medal at the National Farmhouse Cheese Competitions in 2003, a Silver medal in the same competition in 2005, a Gold medal in the British Cheese Awards in 2006, and a Bronze medal in 2008. Clonmore Cheese Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001. It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed