Head cheese

fromage de tête

What it is

There is no cheese in it: fromage here carries the old sense of something pressed into a mould, from the Latin forma. The head simmers until the collagen in skin, ear and cheek dissolves, and that liquid alone sets the terrine — nothing is added to make it jell.

In the kitchen

Cut it cold, straight from the fridge, with a thin blade wiped between slices; at room temperature the aspic slumps and the slice falls apart. Then let the slices sit five minutes on the plate before eating.

Goes with

Cornichon Dijon mustard Shallot Parsley White wine vinegar Potato

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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