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
Ibores cheese Ibores cheese The Ibores cheese is a Spanish cheese made from unpasteurized goats’ milk in Extremadura. It has Denomination of Origin protection and is made specifically in the districts of Ibores, Villuercas, La Jara y Trujillo in the south east of the Province of Cáceres. It is a fatty cheese made exclusively from the milk of Serrana, Verata, Retinta breeds and crosses between them and only from farms registered with the regulatory council. The cheeses are flat cylindrical and measure 5-9 cm (2-3.5 inches) high and 11-15 cm (4-6 inches) across. They weigh from 600-1200 g (1-2 lbs). The milk