Not a cheese at all, but a sausage made from the meaty bits of the head of a calf (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.
