Head cheese (Dutch: hoofdkaas) or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is 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 but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder.

Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation 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. Earlier brawns heavily featured spices and herbs, but beginning in the eighteenth century, the amount of seasoning was reduced. Contemporary brawn now features minimal spicing, usually sage, and perhaps a little lemon juice. Head cheese recipes may also require additional gelatin, or more often need to be reduced to set properly.

The English term head cheese is a calque derived from the Dutch word hoofdkaas, which literally translates to 'head cheese'. The term hoofdkaas can be divided into hoofd ('head') originating from the animal heads commonly used to prepare the dish, and kaas ('cheese') describing the texture, which resembles that of cheese.

The term head cheese is used in North America, potted heid in Scotland, and brawn elsewhere in Britain and Australia. The name brawn, coming from German and Old French, has had a variety of meanings, from roasted meat to specific types of food. At one point, in English, it referred to the meat of the wild boar, then abundant in Great Britain, from which this jellied dish was made. The term souse, a corruption of the German Sülze, is used for the pickled variety in North America and the West Indies.

South Africa: Known as sult in Afrikaans and brawn in South African English. It is often flavoured with curry.

Iran: A common breakfast dish is known as ckallepache. Kallapch is served in special restaurants known as kallepazi. It consists of cooked sheep's head marinated in its oil and cinnamon. Iranians eat it as a heavy dish from about 5:00am.

China: In certain parts of Northern China, such as Beijing, 'pig head meat' is cooked and thinly sliced and served at room temperature. In southern China, xiao rou (肴肉) is made by boning and pickling pig trotters with brine and alum. The meat is then rolled, pressed and eaten cold. In northeastern China, a jellied pork skin dish is often made and served with a spicy soy sauce and vinegar mixture with crushed garlic and red chili powder.

Korea: In Korean cuisine, a similar dish, pyeonyuk (편육), is made by pressing meat, usually from the head of the pig. It is eaten as anju (dishes associated with alcoholic beverages) and usually served to funeral visitors.