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
Cheese make hard cheeses for their legionaries' supplies, a new word started to be used: ', from ', or "molded cheese" (as in "formed", not "moldy"). It is from this word that the French ', standard Italian ', Catalan ', Breton ', and Occitan ' (or ') are derived. Of the Romance languages, Spanish, Portuguese, Romanian, Tuscan and Southern Italian dialects use words derived from ' (', ', ' and "" for example). The word "cheese" itself is occasionally employed in a sense that means "molded" or "formed". "Head cheese" uses the word in this sense. The term "cheese" is also