Don't let the name fool you — head cheese isn't a cheese at all. This traditional European cold cut might look like just another deli meat at first glance, but it's actually a savory creation ...

Contrasts like that lead to trust issues, so hearing about a dish named "head cheese" could understandably make you think twice about eating it. Like many other oddly named recipes, head cheese ...

Ben Ticehurst, head cheese maker at Trethowan Brothers dairy, which lost over 26,000 pounds of cheese to the theft, expressed his own perplexity with the act. “We, like the rest of the world ...

Head cheese and blood sausage aren't just German. Their origins are just as impossible to pin down as the origin of sausage in general— a lot of places had to figure out how to preserve the less ...

Rosettes made by scraping Tête de Moine, or “monk’s head,” cheese result from variations in the friction between the blade and the cheese.

It’s a joyful place for cheese lovers. Owner Kimi Ceridon, the self-described “Head Cheese” and seasoned cheesemonger Adam Goddu, who worked at Murray’s Cheese in Manhattan, has assembled ...

Previously, she worked for Bon Appétit and VICE's Munchies. The head cheese at Lai Rai on the Lower East Side emerges on a silver platter, in a marbleized pattern mimicking the bar countertop ...

“I’m very excited about having a home base,” Ceridon, who appropriately refers to herself as the “Head Cheese,” told MassLive. “I’ve been doing the shared kitchen game for a little ...