| abstract |
A method for making natural cheese having two or more phases, comprising providing at least two cheese curd batches in at least one cheese cooking; conveying a desired number of these cheese curd batches alternately to a discharge vat in desired order; levelling, if necessary, and pre-pressing into a plate or conveying the cheese curd batches in a corresponding manner directly into a mould or the like; cutting from the pre-pressed plate pieces of suitable size for moulding and pressing into a cheese, salting, packing when necessary and ripening when necessary or, when directly distributed into a mould, continuing the pressing into a cheese, salting and packing when necessary. |