Head cheese (disambiguation)

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Head cheese may refer to:

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Head cheese Cold cut non-dairy meat jelly or terrine

Head cheese or brawn is a cold cut terrine or meat jelly that originated in Europe.In southern Louisiana, hog's head cheese is a specialty that used to be a deli and butcher shop staple. It is made with flesh from the head of a calf or pig, 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.

The String Cheese Incident (SCI) is an American jam band from Crested Butte and Telluride, Colorado, formed in 1993. The band is composed of Michael Kang, Michael Travis, Bill Nershi, Kyle Hollingsworth, and Keith Moseley, and, since 2004, Jason Hann.

<i>Who Moved My Cheese?</i> Motivational business fable written by Spencer Johnson

Who Moved My Cheese? An Amazing Way to Deal with Change in Your Work and in Your Life, published on September 8, 1998, is a bestselling seminal work and motivational business fable by Spencer Johnson. The text describes the way one reacts to major change in one's work and life, and four typical reactions to those changes by two mice and two "Littlepeople", during their hunt for "cheese". A New York Times business bestseller upon release, Who Moved My Cheese? remained on the list for almost five years and spent over 200 weeks on Publishers Weekly's hardcover nonfiction list. As of 2018, it has sold almost 30 million copies worldwide in 37 languages and remains one of the best-selling business books.

Ploughmans lunch English lunch meal

A ploughman's lunch is an English cold meal based around bread, cheese, and fresh or pickled onions, usually accompanied by butter and "pickle", which in Britain denotes a chutney-like condiment. Additional items can be added such as ham, green salad, hard boiled eggs, and apple. As its name suggests, it is most commonly eaten at lunchtime. It is particularly associated with pubs, and often served with beer.

Kashkaval Semi-hard cheese from the Balkans

Kashkaval is a type of cheese made from cow's milk, sheep's milk or both. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses. In English-language menus in Bulgaria, kashkaval is translated as "yellow cheese".

Quesadilla Mexican dish of tortillas with melted cheese

A quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.

Coopers Hill Cheese-Rolling and Wake

The Cooper's Hill Cheese-Rolling and Wake is an annual event held on the Spring Bank Holiday at Cooper's Hill, near Gloucester in England. Participants race down the 200-yard (180 m) long hill after a round of Double Gloucester cheese is sent rolling down it. The event was traditionally held by and for the people who live in the local village of Brockworth, but now people from all over the world take part. The Guardian called it a "world-famous event", with winners coming from Canada, Australia, New Zealand, and Nepal.

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Cheese sandwich Sandwich including cheese

A cheese sandwich is a sandwich made with cheese on bread. Typically semi-hard cheeses are used for the filling, such as Cheddar, Red Leicester, or Double Gloucester. A Guardian article called the cheese sandwich a "British lunchtime staple". Using a sandwich toaster or frying pan can transform the cheese sandwich into a cheese toastie.

Cheese is a dairy product usually made from the milk of cows, buffalo, goats or sheep.

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Cheddar most often refers to either:

Cheese Curdled milk food product

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

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