Le fromage de tete

Post by **redzed** » Thu Feb 25, 2016 06:47

When I visited France last year one of the most memorable and tasty charcuterie products I tried was a rolled head cheese garnished with a vinaigrette that we bought in a shop in Nantes. Ever since I had been dreaming about it and researching French head cheese products. Yesterday I made my own version and came pretty close to what I ate in France.

Post by **Bob K** » Thu Feb 25, 2016 16:01

Looks yummy Chris! I wish my wife would even try headcheese as I can get more free "parts" than I could ever use.
Did you make the relish also?

Cabonaia · Post by **Cabonaia** » Thu Feb 25, 2016 16:20

Recipe please! I'm all ears (and tongues, brains, kidneys, spleens...).

Post by **Butterbean** » Thu Feb 25, 2016 18:21

Does the souse itself have any vinegar in it? Seems here there are three types. A sweet, a spicy and a vinegary type.

Post by **redzed** » Fri Feb 26, 2016 05:55

I will post the recipe tomorrow. No vinegar in the headcheese, but rather some lemon juice. It is eaten with a vinaigrette made with white wine vinegar and mustard. (that relish-looking stuff, Bob)