head cheese; headcheese
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." See also
SAUSAGE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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