fromage de tête - definitie. Wat is fromage de tête
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Wat (wie) is fromage de tête - definitie

MEAT DISH
Brawn; Hoghead cheese; Švargl; Hogshead cheese; Pig's head cheese; Potted heid; Head Cheese; Headcheese; Hladetina; Svargl; Souse loaf; Souses; Head cheeses; Brawns; Pork cheese; Pork cheeses; Potted haugh; Potted hough; Hoofdkaas; Zult; Presskopf; Fromage de tête; Fromage de tete; Tête fromagée; Tete fromagee; Pâté de tête; Tlačenica; Tlacenica; Švargla; Testa in cassetta; Sült; Disznósajt; Disznosajt; Pig cheese; Huspenina; Souse meat; Souse meats; Hog's Head Cheese; Hog's Head Cheeses; Queso de Cabeza; Queso de Puerco; Queso de Chancho; Queijo de Porco; Giò thủ; Gio thu
  • terrine]] de campagne''
  • Head cheese, Elizabeth's restaurant, [[New Orleans]].
  • Sliced Latvian head cheese

Tête de Moine         
SWISS CHEESE
Tête de moine; Tete de Moine; Tete de moine
Tête de Moine AOP (, french for "monk's head") is a semi-hard cheese manufactured in Switzerland. It is classified as a Swiss-type or Alpine cheese, and was invented and initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern as well as the Canton of Jura.
Coup de tête (album)         
1994 ALBUM BY ROCH VOISINE
Coup de tete (album)
Coup de tête is a 1994 French language album by Canadian singer Roch Voisine. It includes the hit singles "Laisse-la rêver" and "Jean Johnny Jean".
Tête de Chien         
  • The Principality of Monaco as seen from Tête de Chien
MOUNTAIN IN FRANCE
Tete de Chien
The Tête de Chien (Dog's Head) is a 550 m (1,804 ft) high rock promontory near the village of La Turbie in the Alpes-Maritimes department of France. It overlooks the Principality of Monaco, and is the highest point on the Grande Corniche road.

Wikipedia

Head cheese

Head cheese (Dutch: hoofdkaas) or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.

Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. A version pickled with vinegar is known as souse. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made this way were commonly a peasant food and have been made since the Middle Ages. Modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly.