A method for introducing one or more ingredients (7, 12) into the first and second surface (4a, 4b) of a cheese (1) present as a flowable mass comprising:
- (a) feeding a flowable mass of cheese (1) into a first roller gap (G1) between a calibration roller (3) having a temperature lower than the temperature of the flowable mass of cheese (1) and a pre-shaping roller (10) disposed parallel to the first calibration roller (3), by counter-rotating the calibration roller (3) and the pre-shaping roller (10) for transporting the flowable mass of cheese (1) into the first roller gap (G1), whereby the flowable mass of cheese (1) is (a) cooled by contact with the calibration roller (3) and (b) shaped by the first roller gap (G1) into a strip (4) having (1) a defined thickness, (2) a first surface (4a) in contact with the pre-shaping roller (10) and (3) a second surface (4b) on the side of the strip (4) opposite to the first surface (4a) in contact with the calibration roller (3),
- (b) sprinkling a first ingredient (12) onto the first surface (4a) of the strip (4) downstream from the first roller gap (G1) while the second surface (4b) of the strip (4) is in contact with the calibration roller (3) while carrying out (a),
- (c) feeding the strip (4) formed according to (a) and (b) into a second roller gap (G2) between the calibration roller (3) and a first cooling belt (9a) having a temperature lower than the temperature of the strip (4) guided by a guide roller (2) disposed parallel to the first calibration roller (3), by counter-rotating the guide roller (2) and the calibration roller (3) for transporting the strip (4) formed in (a) into the second roller gap (G2), whereby the strip (4) is cooled by contact with the first cooling belt (9a) and the ingredient (12) sprinkled onto the first surface (4a) of the strip (4) according to (b) is pressed into the first surface (4a) of the strip (4) while substantially maintaining the defined thickness of the strip (4) via the second roller gap (G2),
- (d) sprinkling a second ingredient (7) onto the second surface (4b) of the strip (4) downstream from the second roller gap (G2) while the first surface (4a) of the strip (4) is in contact with the first cooling belt (9a) while carrying out (c), and
- (e) feeding the strip (4) which has been sprinkled with the ingredient (7) on the first and second surfaces (4a, 4b) of the strip (4) into a third roller gap (G3) between the first cooling belt (9a) and a second cooling belt (9b) guided by a pressure roller (8) mounted parallel to the guide roller (2), by counter-rotating the pressure roller (8) relative to the guide roller (2), whereby the ingredient (7) applied to the second surface (4b) of the strip (4) is pressed into the second surface (4b) of the strip (4) via the third roller gap (G3),
- wherein the strip (4) is supported between the first cooling belt (9a) and the second cooling belt (9b) while carrying out (e), the first ingredient (12) and the second ingredient (7) may be the same or different, the first ingredient (12) is a scatterable ingredient while carrying out (b) which becomes embedded in the first surface (4a) of the strip (4) while carrying out (c) and the second ingredient (7) is a scatterable ingredient while carrying out (d) which becomes embedded in the second surface (4b) of the strip (4) while carrying out (e).