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
Hoop cheese with a knife blade suspended above it. It was built by scale companies of the period to cut the exact amount of cheese the customer wanted. Hoop cheese can be found at many small restaurants and independent gas stations and grocers throughout the southern part of the USA. Hoop cheese Hoop cheese is a simple, traditional cheese made only from milk, where the whey has been totally pressed out. It is different from farmer cheese in that farmer cheese is made with milk, cream and salt, while hoop cheese is made from milk alone. Hoop cheese is difficult to find