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
Carrigaline Farmhouse Cheese Carrigaline Farmhouse Cheese Carrigaline Farmhouse Cheese is a semi-soft cheese made from cow's milk. It originates from Carrigaline, County Cork in Ireland. Pat and Anne O'Farrell have produced their cheeses on their farm in County Cork since 1988 using milk from their Friesian cow herd. Today, the O'Farrell family business has grown into a leading producer of artisan cheese found across all Irish retailers and beyond. The naturally smoked cheese has received numerous accolades in various international cheese awards. It is a vegetarian cheese made with whole milk and vegetarian rennet, and is made into rounds of 150g, 200g and