Head cheese

No. It is a savoury meat terrine, usually made from pork head meat set in stock that gels as it cools; it contains no dairy cheese.

The head is simmered until the meat is tender enough to remove from the bones. The meat is chopped, packed into a mould with strained cooking liquid and chilled until the stock sets.

Serve it cold and slice it with a sharp knife; it can crumble if you cut it too thinly. Mustard, pickles and crusty bread are classic accompaniments.

Its rich, savoury flavour works well with sharp or acidic foods such as mustard, pickled onions, gherkins and a crisp salad. It is also eaten in sandwiches, often with rye or sourdough bread.

Keep it covered in the fridge at 4 °C or colder and use it within three to four days of opening or making it. Freeze it in airtight portions if you need to keep it longer; thaw it in the fridge.

The names often refer to the same kind of meat terrine, especially in British usage. Recipes differ: some versions are pressed firmly into a loaf, while others contain more visible pieces of meat in set stock.