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
Castelmagno cheese Castelmagno cheese Castelmagno (DOP) is an ancient cheese with Protected designation of origin status from the north-west Italian region Piedmont. Castelmagno is a cheese which has been made for many centuries: the earliest known mention of it dates to 1277, but in all likelihood its origins are much earlier. The cheese has traditionally been made in the Valle Grana in the south-west of the Province of Cuneo, where production is permitted today within the boundaries of the communes of Castelmagno, Pradleves and Monterosso Grana. Castelmagno is a semi-hard, half-fat cheese produced from whole cows milk, obtained from cattle of the