S
spicekit
Guest
Is head cheese a type of cheese?
Someone told me it is not a vegetarian thing and is derived from pigs.
Is that true?
Someone told me it is not a vegetarian thing and is derived from pigs.
Is that true?
Cooking Forum
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M
medako
Guest
From Wikipedia:
Head cheese (AmE) or brawn (BrE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as soucemeat, particularly if pickled with vinegar.
Historically the cleaned (all organs removed) head was simmered to produce a gelatin (which would form from the bone marrow) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mold.
Head cheese (AmE) or brawn (BrE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as soucemeat, particularly if pickled with vinegar.
Historically the cleaned (all organs removed) head was simmered to produce a gelatin (which would form from the bone marrow) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mold.
S
spicekit
Guest
Oh! Thanks medako! This cheese doesn't sound good to me.
Does anyone eat this?
Does anyone eat this?
S
sweetnsour
Guest
and this is from Barron's
Not a cheese at all, but a sausage made from the meaty bits of the head of a calf or pig (sometimes a sheep or cow) that are seasoned, combined with a gelatinous meat broth and cooked in a mold. When cool, the sausage is unmolded and thinly sliced. It's usually eaten at room temperature. Head cheese can be purchased in delicatessens and many supermarkets. In England this sausage is referred to as brawn, and in France it's called fromage de tête--"cheese of head."
Not a cheese at all, but a sausage made from the meaty bits of the head of a calf or pig (sometimes a sheep or cow) that are seasoned, combined with a gelatinous meat broth and cooked in a mold. When cool, the sausage is unmolded and thinly sliced. It's usually eaten at room temperature. Head cheese can be purchased in delicatessens and many supermarkets. In England this sausage is referred to as brawn, and in France it's called fromage de tête--"cheese of head."
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oldbay
Guest
I worked with a guy that would bring head cheese into work as a treat for everyone. I can't say that I was one of those that tried it. I think it's one of those foods like scrapple, where your acclimatized to it during youth and find it tasty.
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lcsamano
Guest
I often wondered what it was myself. I don't think that this is something that I would even want to try.
Mama Mangia
Super Moderator
Years ago no one wanted to waste any part of an animal and every single part was used! I can say that I did taste head cheese - and I can say I don't particularly care for it - that is the polite way of saying - OMG I'VE BEEN POISONED! Whether it was more psychological due to the fact that I know what it is and how it is made - I don't know for sure. But personally - I would rather waste animal body parts than try to use them all for something! There are so many that actually love it - they can have it and may they enjoy it!
Mama Mangia
Super Moderator
This is a more "civil" and acceptable recipe for head cheese:
Head Cheese
1/2 lb pork (or 2 pork hocks)
4 onions
1 garlic clove
1 pinch cloves
1 pinch cinnamon
Yield: 12 servings
Let meat stand in cold water 1/2 hour. Drain.
Brown meat. Cover with cold water.
Add onions, salt and pepper.
Cook until tender.
Remove from heat and cool.
Strain broth.
Chop or grind meat.
Combine 1 cup meat to 2 cups broth.
Add seasonings. Let simmer.
Rinse a mould with cold water.
Pour into mould.
Cool and set 3 hours.
Hogs Head Cheese
This old fashioned staple down on the bayou may take a long time to prepare, but the final result is well worth it. Despite its name, the dish is not cheese, but is pork in aspic.
6 carrots - peeled
6 onions
11 celery stalks
3 tablespoons vegetable oil
1 hog's head - skin on - cleaned
Cheesecloth - about 9 feet
Butcher's string
Kosher salt and freshly ground black pepper to taste
8 gallons pork stock
2 red bell peppers - diced
2 teaspoons minced fresh thyme
2 teaspoons minced fresh oregano
2 teaspoons minced fresh marjoram
2 teaspoons Creole seasoning
Pickled okra
Bread and butter pickles
Pecan bread - sliced and toasted
Red leaf lettuce or other baby greens
Preheat oven to 350?F. On a baking sheet place 4 whole carrots, 4 halved onions, and 8 celery stalks and toss with 2 tablespoons oil. Roast in oven for 1 hour.
Rinse hog's head in salt water. Fold cheesecloth in 4 and place hog's head on it. Season hog inside and out with salt and pepper. Wrap cheesecloth around head and tie with butcher's string. Place roasted vegetables in a 20 gallon stockpot and place hog's head on top. Cover hog with pork stock and simmer 24 hours - skimming away foam every hour.
Carefully remove hog's head and strain stock into another large pot. Reduce stock over high heat for 3 hours.
Remove string from hog's head and let stand until cool enough to handle. Pick meat from head and set aside. If using tongue - peel off top skin - and chop all meat together.
In a large skillet heat vegetable oil until hot but not smoking. Dice remaining 2 carrots, 2 onions, 3 celery stalks and add to skillet with red pepper. Saute vegetables for 5 minutes or until wilted.
In a bowl toss together saut?ed vegetables, chopped meat, fresh herbs, Creole seasoning, and salt and pepper.
Divide meat mixture among ramekins (number of servings will depend on size of hog's head available). Do not pack meat. Ladle hot stock over meat and chill for 8 hours or overnight - until set.
Run a knife around ramekins edge and dip bottom of ramekins in hot water. Invert ramekins onto plates and serve with an assortment of pickles, pickled okra, lettuce and bread. Serves at least 8.
I know that every time our family (older generations) had suckling pig - they made head cheese, pickled the pig's feet, etc.
I'll pass on it! Although - the first recipe I posted I would eat - because it was made with "pork" and not the other parts."
Head Cheese
1/2 lb pork (or 2 pork hocks)
4 onions
1 garlic clove
1 pinch cloves
1 pinch cinnamon
Yield: 12 servings
Let meat stand in cold water 1/2 hour. Drain.
Brown meat. Cover with cold water.
Add onions, salt and pepper.
Cook until tender.
Remove from heat and cool.
Strain broth.
Chop or grind meat.
Combine 1 cup meat to 2 cups broth.
Add seasonings. Let simmer.
Rinse a mould with cold water.
Pour into mould.
Cool and set 3 hours.
Hogs Head Cheese
This old fashioned staple down on the bayou may take a long time to prepare, but the final result is well worth it. Despite its name, the dish is not cheese, but is pork in aspic.
6 carrots - peeled
6 onions
11 celery stalks
3 tablespoons vegetable oil
1 hog's head - skin on - cleaned
Cheesecloth - about 9 feet
Butcher's string
Kosher salt and freshly ground black pepper to taste
8 gallons pork stock
2 red bell peppers - diced
2 teaspoons minced fresh thyme
2 teaspoons minced fresh oregano
2 teaspoons minced fresh marjoram
2 teaspoons Creole seasoning
Pickled okra
Bread and butter pickles
Pecan bread - sliced and toasted
Red leaf lettuce or other baby greens
Preheat oven to 350?F. On a baking sheet place 4 whole carrots, 4 halved onions, and 8 celery stalks and toss with 2 tablespoons oil. Roast in oven for 1 hour.
Rinse hog's head in salt water. Fold cheesecloth in 4 and place hog's head on it. Season hog inside and out with salt and pepper. Wrap cheesecloth around head and tie with butcher's string. Place roasted vegetables in a 20 gallon stockpot and place hog's head on top. Cover hog with pork stock and simmer 24 hours - skimming away foam every hour.
Carefully remove hog's head and strain stock into another large pot. Reduce stock over high heat for 3 hours.
Remove string from hog's head and let stand until cool enough to handle. Pick meat from head and set aside. If using tongue - peel off top skin - and chop all meat together.
In a large skillet heat vegetable oil until hot but not smoking. Dice remaining 2 carrots, 2 onions, 3 celery stalks and add to skillet with red pepper. Saute vegetables for 5 minutes or until wilted.
In a bowl toss together saut?ed vegetables, chopped meat, fresh herbs, Creole seasoning, and salt and pepper.
Divide meat mixture among ramekins (number of servings will depend on size of hog's head available). Do not pack meat. Ladle hot stock over meat and chill for 8 hours or overnight - until set.
Run a knife around ramekins edge and dip bottom of ramekins in hot water. Invert ramekins onto plates and serve with an assortment of pickles, pickled okra, lettuce and bread. Serves at least 8.
I know that every time our family (older generations) had suckling pig - they made head cheese, pickled the pig's feet, etc.
I'll pass on it! Although - the first recipe I posted I would eat - because it was made with "pork" and not the other parts."
Johnny West
New member
I eat it and love it - pig's head is one one of my favorite
nasty bits, especially at a pig roast - Save the head for me,
Clark. OK Eddie.