Head cheese is a dish from the Caribbean coast, where most of Panama's West Indian community lives. Head cheese Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be
Abondance cheese was granted an Appellation d'origine contrôlée or AOC in 1990. The region has been known for its cheese since at least the 14th century when monks from the "Sainte Marie d'Abondance" Monastery are recorded to have supplied cheese to the papal conclave at Avignon. Abondance cheese can be either artisanal or farm-made; it is now made exclusively in the area of Abondance in Chablais, Haute-Savoie. The ageing period for Abondance is a minimum of three months on specially-prepared spruce boards. Abondance cheese Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from