Method and system for making extruded portions of cheese

1. A method for forming bulk cheese into extruded portions of cheese comprising:

forming a generally homogenous cheese mass from a plurality of cheese pieces;

advancing at least some of the generally homogenous cheese mass into a portioning chamber, the portioning chamber having a volume, an entrance, an exit and a metering chamber disposed between the entrance and exit, the metering chamber having a volume smaller than the volume of the portioning chamber;

blocking the exit of the portioning chamber;

filling the portioning chamber with some of the generally homogenous cheese mass, such that the metering chamber also fills with some of the generally homogenous cheese mass;

blocking the entrance of the portioning chamber;

unblocking the exit of the portioning chamber after filling the metering chamber with the generally homogenous cheese mass; and

emptying the metering chamber to extrude some of the generally homogenous cheese mass through the exit of the portioning chamber and through a die plate downstream thereof, thereby forming an extruded cheese portion.

2. The method of claim 1 , further comprising cutting the extruded cheese, the extruded cheese being cut by a cutting device downstream from the die plate to form the extruded portions of cheese having a desired length.

3. The method of claim 2 , further comprising depositing the extruded portions of cheese directly into a food package.

4. The method of claim 2 wherein the die plate comprises a plurality of discharge orifices.

5. The method of claim 2 , wherein the die plate comprises one or a plurality of parallel extending cutting elements transverse to a machine direction at a discharge side of the die plate.

6. The method of claim 5 , wherein the cutting elements are one or more wires.

7. The method of claim 6 , wherein the wires are attached to a harp plate that is attached to the die plate.

8. The method of claim 6 , wherein the generally homogenous cheese mass is cut into extruded sections as it passes over the wires at the discharge side of the die plate.

9. The method of claim 6 , wherein the wires have a thickness of about 0.8 mm to 1.3 mm.

10. The method of claim 2 , wherein the die plate comprises a plurality of elongated orifices.

11. The method of claim 10 , wherein the elongated orifices are comprised of at least one of:

generally almond shaped;

generally oval shaped;

generally rectangular shaped.

12. The method of claim 11 , wherein the die plate has a thickness in the longitudinal direction of about 6 to about 13 mm.

13. The method of claim 1 , wherein the cheese mass is extruded at a temperature less than 50° F.

14. The method of claim 1 , wherein the generally homogenous cheese mass comprises at least one of sharp cheddar cheese, medium cheddar cheese, mild cheddar cheese, Swiss cheese, American cheese, Gouda cheese, soy cheese, mozzarella cheese, pasta filata cheese, and Edam cheese.

15. The method of claim 1 further comprising blocking the entrance of the portioning chamber when a predetermined level of generally homogenous cheese mass is reached in the metering chamber.

16. The method of claim 1 further comprising unblocking the exit of the portioning chamber when a predetermined level of generally homogenous cheese mass is reached in the metering chamber.

17. The method of claim 4 wherein the plurality of discharge orifices comprise a first passageway portion having a frustoconical shape angled at about 45° at an input side of the die plate.

18. The method of claim 1 further comprising working the plurality of cheese pieces into the generally homogenous cheese mass in an extruder.

19. The method of claim 1 wherein the portioning chamber is free from obstructions that will block flow between its entrance and exit.