DE10331142A1 - Process for the preparation of a cheese ready meal - Google Patents

Abstract

A process for producing a cheese ready meal (1) or a cheese dish is described. In this case, first of all a loaf of bread (2) having a lower side is divided into an upper side cover piece (4) lying opposite the lower side and a lower part (3) and the cover piece is removed from the lower part (3). It is then from a gate surface (7), on which the cover piece (4) has been separated, to form a bread dough vessel, a cavity (6) in the lower part (3) of the respective loaf (2) introduced and cheese (10) in the Filled cavity (6). Subsequently, the cheese (10) filled lower part (3) is packed for transport to produce the cheese ready meal. For final preparation of the cheese dish, the base (10) filled with cheese is heated until the cheese (10) has melted. In addition, a corresponding production plant (1) for the industrial production of such a cheese ready meal (1) is described.

Description

The The invention relates to a method for producing a cheese ready meal or a cheese dish, a ready made cheese prepared by this method and a production facility, a cheese ready meal according to this Process to produce.

since some years old enjoy well-known, classic warm cheese dishes such as Cheese fondue or baked soft cheese, especially baked Camembert, again growing in popularity. Accordingly, it is mainly for catering establishments of great Interest, their guests to be able to offer such dishes. While a preparation of a baked Camemberts o. Ä. for a single guest too in a gastronomic enterprise relatively problem-free is possible, on the other hand, the preparation of a cheese fondue is relatively complicated. Of the Cheese has to Melted in a fondue pot and consumed on a fondue Rechaud liquid being held. Therefore, it is worthwhile to prepare a cheese fondue only for groups with a certain minimum number of persons. On the other hand, the preparation is of cheese fondues for very size Groups because of the large number of fondue kettles and rechauds required at the same time relatively impractical in normal gastronomic establishments. Therefore Essentially, only a few fondue restaurants have opened up the production of such cheese dishes specialize and offer these cheese dishes at. Gastronomic establishments, which are not specific to the production furnished by cheese fondues are, however, take fondue despite the public interest in the Usually not in your program. Likewise, in a private household because of Of the relatively high preparation effort rarely cheese fondues prepared. Such an effort is usually only operated, if the "right" number of people come together for a fondue evening.

On The market has therefore been receiving cheese fondue ready meals for some time a cheese fondue mixture is filled in solidified form in a plastic container. The amount is measured that the cheese fondue for 1 or 2 people is enough. Such a ready cheese fondue is from the consumer in a microwave oven put and heated there until the cheese has melted. Then you can the cheese fondue directly from the plastic container be consumed. An essential first disadvantage of this finished cheese fondue is that the plastic container remains as waste. In addition, must The fondue can be consumed relatively quickly before the cheese mass gets cold again and freezes. Another significant disadvantage is that the consumer with a cheese fondue always a romantic Mood connects, naturally by one such finished cheese fondue can not come up. Therefore, such ready-made cheese fondues are also for the Offer unfit in a gastronomic establishment and become accordingly not accepted by the catering industry.

It Object of the present invention, an alternative to the known cheese dishes to create, which in particular also in an industrial procedure In larger quantities can be produced as a ready meal and which by private consumers or of catering establishments with relatively little effort in particular appealing, stylish shape for serving or eating prepared can be. It continues to be the task of a production facility for the industrial production of a corresponding cheese ready meal to accomplish.

These The object is firstly by a method according to claims 1 and 14 and by a Cheese Dinner according to claim 18 solved. The further object is achieved by a production device according to claim 30 solved.

According to the inventive method is for the preparation of the cheese dish first a loaf of bread having a bottom parted, so that a opposite the bottom, top cover piece and a lower part arise. Then the lid piece from the lower part away. Subsequently gets off the bleed area from where the lid piece is separated became, a cavity introduced into the lower part of the relevant loaf of bread. In these cavity then cheese becomes filled. at An industrial production as a cheese ready meal is then the with cheese filled Lower part packed for transport and to the consumer, for example a gastronomic enterprise, transported.

The Cheese Dinner thus consists of a bottom loaf having a bottom part, which one of the underside opposite, top side cutting surface and one of the gate area from having a bread dough vessel introduced, filled with cheese cavity has. At the Customers will receive the delivered cheese ready meal unpacked and in a heating device, such as a Oven, convection, pizza oven or the like, a specific Time to over the melting point of the cheese heated and then with the liquid Cheese served.

If a catering establishment is set up, it is also possible that the loaf baked there or a purchased matching loaf of bread is cut into a lid piece and base, the cavity is introduced into the base and filled with cheese. However, an industrial prefabrication and subsequent completion of the cheese ready meal at the restaurateur is usually associated with less effort and therefore considerably cheaper, without quality differences can be determined for the guest.

• – Eine Trenneinrichtung, mit welcher jeweils der Brotlaib in ein der Unterseite gegenüberliegendes, obenseitiges Deckelstück und ein Unterteil zerteilt wird und dann die Deckelstücke jeweils vom zugehörigen Unterteil getrennt werden,
• – eine Aushöhleinrichtung, um zur Bildung eines Brotteiggefäßes in das betreffende Unterteil des Brotlaibs jeweils von der Anschnittfläche aus, an der das Deckelstück vom Unterteil getrennt wurde, eine Kavität einzubringen,
• – eine Befülleinrichtung, um in die Kavitäten der Unterteile jeweils den Käse einzufüllen,
• – und eine Verpackungseinrichtung, um die mit Käse gefüllten Unterteile zum Transport zu verpacken.

A corresponding production facility for the industrial production of such a cheese dish should have the following components:

• A separating device with which in each case the loaf of bread is divided into an upper side of the cover piece opposite the underside and a lower part, and then the cover pieces are each separated from the associated lower part,
• A cavity, in order to form a bread dough vessel into the relevant lower part of the loaf, in each case from the gate area, at which the lid has been separated from the lower part, to introduce a cavity,
• A filling device for filling the cheese into the cavities of the lower parts,
• And packaging means for packaging the cheese-filled bottoms for transport.

The Invention offers the possibility with relatively simple means without much effort in industrial Extent a cheese ready meal to manufacture and thus to supply catering establishments in particular, This will enable them to provide their guests with cheese fondues at any time or a cheese fondue-like To offer court. Likewise Even private consumers at any time at home such a court for one prepare any number of people. This is the ready meal without huge Effort served in a particularly appealing, stylish form.

The relatively voluminous, made of bread, heated together with the cheese vessel serves as an excellent heat storage, who ensures that the cheese mass without additional Devices like Rechauds or the like for a sufficiently long time warm and remains liquid. The invention therefore offers great advantages even if the cheese dish z. B. predominantly manually on site in a catering establishment, i. without use a previously purchased, industrially produced cheese ready meal will be produced.

Either the lid piece as well as the vessel in which the liquid Cheese is located, can from Guest can be consumed at will, since this is bread is, which usually anyway to such cheese dishes is eaten and used in particular for dipping in the cheese becomes. This has the side effect that even the cheese itself completely with to be consumed in the vessel can, however, in normal fondue pots or in the vessels of the well-known ready cheese fondues always a cheesecake on the walls or stick to the bottom of the vessel remains.

at the novel cheese dish Consequently, the waste is minimized or even completely avoided.

The dependent claims each have particularly advantageous embodiments and developments of the invention.

Provided The underside of the loaf of bread is arched outwards, the base filled with cheese can in a frame o. Ä. kept in the appropriate position in the oven and also served. With appropriate size of the loaf of bread also offers a soup cup or the like. Preferably but the bottom of the loaf is designed as a base, so that with cheese filled Base can stand in the oven without tools and the finished dish can be served on any standard board or plate.

Preferably is used in the production of the cheese ready meal that with the cheese filled Bottom part packed together with the cover piece for transport, wherein particularly preferably the cover piece for transport back on that with cheese filled lower part is hung up. The cheese ready meal then looks from the outside like a normal complete one Loaf of bread and the cheese is added by the loaf of bread protected.

For this the production facility must have appropriate means around the lid piece the with cheese filled Supply lower part in front of the packaging device again. there For example, it can be a separate, in addition to the usual Transport route for the lower part along running conveyor belt o. Ä. act. The transport device for the But lower part can also be designed so that the lid piece easy runs parallel to the lower part.

at an embodiment becomes the cheese ready meal made on a production plate, which is located at one point a separator for separating the upper part is located. Of the Lid then becomes, for example, inward on the production plate placed or automatically moved.

Subsequently, in the direction of rotation of the production plate, the cavity-introducing device, then the filling and finally another station, at which the cover piece either by hand or automatically back to the Lower part is placed. Then the filled with cheese and provided with the associated lid piece base is supplied by the production plate from a packaging device.

The Packaging device preferably has a device to those with cheese filled To weld breads or loafs individually in foil. at a particularly preferred embodiment will that be with cheese filled Lower part, if necessary, with the lid piece resting on it before or after packaging Frosted in a freezer of the production facility. The freezing is preferably done after welding the cheese ready meal in foil, since this is for the cheese ready meal is much gentler.

At the Consumers then become the cheese dish after unpacking either in the microwave, in a convection oven or thawed at room temperature. This thawing can already in the heating device used to melt the cheese becomes. For example, after a short adjustment of the still frosted cheese ready meal lifted in a convection after thawing the lid and then baked or roasted separately in a pan, while the lower part with the cheese content continue for 20 minutes in the pre-heated to 190 ° C convection or oven remains.

The introduction of the cavity, for example, if it is a very soft bread done with a stamp. In the industrial production of the cheese ready meal, however, it is particularly preferred to use a drilling or milling device with which the cavity is drilled into the lower part. A corresponding device for producing such bread containers with a top-side cover piece and a cavity drilled into the lower part is in the DE 202 15 525 to which reference is hereby incorporated by reference.

The cavity preferably has a substantially cylindrical shape with a essentially flat base and thus offers a lot of space for the einzufüllenden Cheese.

When Cheese filling can in a preferred variant, first adapted to the shape of the cavity cheese slice or one adapted to the shape of the cavity cheese wheel be generated. This slice or loaf is then easy in the cavity inserted. The term "adapted" here is a cheese loaf or a cheese slice to understand which is approximately an outside diameter according to the Inner diameter of the cavity and a height accordingly the depth of the cavity having. Preferably, the top edge of the cheese loaf should or the cheese slice lying slightly below the edge of the cavity, so that when heated the cheese does not run out of the base.

alternative can the cheese also in flowable form, for example slightly warmed, filled be, taking the cheese but then solidify again. It is also possible the Cheese in Granular form, for example, grated cheese to fill.

at a variant is a complete soft cheese, for example a Camembert or similar, into the cavity filled. Consequently, this variant is a classic in itself baked soft cheese, which is served stylishly inside the bread dough container and thus a real alternative to traditional serving dishes offers. In particular, ensures the heat storage effect the vessel again for this, that the soft cheese remains liquid longer in the cheese dish according to the invention as with the traditional serving dishes.

at Another preferred variant is a classic in the cavity Fondue cheese, preferably a Gruyère, an Edam, an Emmental or a Parmesan or a mixture of these cheeses filled.

Especially in industrial production is preferably a finished Cheese fondue mix into the cavity filled, which, for example, next to the cheese or the cheese mixture Also other ingredients such as flavors, spices, flavor enhancers, etc. having.

Especially if it is a filling pure fondue cheese or a pure cheese mixture can act at the final Preparation of the ready meal, for example in the gastronomic Operation by the cook, just before serving even more tasting ingredients such as a dash of kirsch or Put some garlic in the melted cheese.

at a particularly preferred form is for the preparation of the loaf of bread for the Cheese Dinner or the cheese dish used a bread dough, which especially from the spices ago on the filled Cheese matched is. So could the bread for example a light garlic taste, olive flavor or similar exhibit. This taste goes with the common heating of the cheese and of the bread vessel the cheese over.

When manufacturing the loaf of bread, preferably a handle element, for example a simple button, is molded onto the upper side. This grip element is then located after the cutting of the loaf of bread on the cover piece, so that the cover piece can be lifted off this handle element. In addition, such a shape also has the advantage that the stuffed with the cheese and the lid provided loaf looks particularly attractive, since it has approximately the shape of a tureen.

The Cheese Dinner can in principle be made in different sizes. at an embodiment is the loaf made so big that the cavity located therein in about the capacity a soup cup has. This size is suitable for serving Cheese ready meal for one person. About that In addition, but are also larger Vari Variants - for example, for two people - produced. Likewise, it is also possible produce smaller vessels and the cheese-ready meal for example as an appetizer or as part of a warm buffet.

at An alternative preferred embodiment may in particular into a larger loaf of bread also several cavities placed side by side and these are filled with cheese, in particular also different cavities with different cheeses be filled can.

The The invention will be described below with reference to the attached figures based on an embodiment once again closer explained. They show:

1 a section through an inventive cheese ready meal before packaging,

2 a schematic representation of a production line 21 for producing a cheese ready meal according to the invention.

As 1 shows, there is an inventive, industrially produced ready meal 1 from a loaf of bread 2 with a lower flat base 11 which is in a lower part 3 and an upside down, the stand area 11 opposite cover piece 4 was divided. The loaf essentially has the shape of a terrine. On the lid piece 4 Above is a button-shaped handle 5 formed.

From the bleed area 7 from where the lid piece 4 from the lower part 3 the loaf of bread 2 was cut off, is a cavity 6 in the lower part 3 drilled. The cavity 6 has a cylindrical side wall 8th and a substantially flat base 9 on.

Such loaves or ready meals are produced in different sizes, wherein the cavities 6 accordingly have different capacity. The diameter of the base is preferably 4 cm to 15 cm, the height of the cavity is preferably 3 cm to 6 cm. In a particularly preferred embodiment for one to two persons, the cavity diameter is 10 to 12 cm and the height is about 4.5 cm.

In the cavity 6 Here is a corresponding to the dimensions of the cavity 6 adapted, circular cheese loaf 10 or a corresponding cheese slice inserted. This cheese loaf 10 has a height so that in the cavity 6 There is still some space left on the top and when heating the cheese 10 this does not run out over the top of the cavity. In principle, a few millimeters are sufficient for this purpose.

This cheese 10 was specially produced for heating or for consumption in the liquid state to consume. The cheese 10 similar to a camembert has a soft consistency inside and a stronger shell on the outside. Alternatively, in the cavity and a fondue cheese mixture consisting of a mixture of different cheeses, and possibly other ingredients such as flavors, spices, etc. are filled. This variant is not shown in the figures.

In the illustrated variant with the Weichkäselaib 10 is after heating and melting the cheese 10 the skin opened up and from the cheese 10 subtracted, leaving the inner, liquid part of the cheese 10 is free. For consumption then bread, for example, the divided cover piece, can be eingetunkt in the cheese.

In 2 is schematically a production line 21 for producing such a ready meal according to 1 shown.

With the reference number 12 Here is a bread making station 12 shown. This may be a baking station in which the loaves of bread 2 within the production line 21 be shaped and fried. Basically, the loaves of bread 2 but also in a separate production plant, for example a large bakery, and the production line 21 be fed as a semi-finished product. In this case, the baking station 12 replaced by a corresponding delivery station.

From the station 12 become the loaves of bread 2 via a conveyor line, which can be realized for example by a conveyor belt, transport plate or the like, to a separating device 13 guided, on which a cover piece 4 from the lower part 3 is separated. In such a separator 13 For example, it may be a sawing device 13 act like this in the DE 202 15 525 is shown.

The lower part 3 then becomes a drilling device 14 forwarded while the lid piece 4 via a separate transport route 15 or on one beside the lower part 3 located space on the transport route parallel to the lower part 3 is transported.

In the drilling device 14 then becomes a cavity 6 with the desired depth and diameter from the gate area 7 out in the lower part 3 drilled. This is preferably done in one operation, wherein the drill should have according to the radius that the cavity 6 should have. The desired depth is set via the drop height of the drill. It makes sense to use a Forster drill or a similar drill for this purpose. The bread crumbs produced during drilling are preferably sucked off via a suction device (not shown) and can be used for another recovery, eg. B. for roasting, as bread crumbs, etc., a recycling or composting be supplied.

In parallel, be in a cheese station 16 the cheese wheels 10 produced. This cheese station can also be part of the production plant 21 act. The cheese loaves can also be made in an external cheese factory and supplied accordingly. In this case, the cheese station would have to 16 be replaced by a corresponding cheese delivery station.

The with the cavity 6 provided loaf pan bases 3 as well as the cheese wheels 10 are then each transport routes of a filling station 17 fed, in which the cheese wheels 10 into the cavities 6 the bottoms 3 be inserted. This can be done manually or automatically by appropriate guide devices on the transport path or by means of a simple robot or the like.

Then that's with the cheese 10 filled lower part 3 from the filling station 17 a lid laying station 18 supplied, in which the parallel transported cover piece 4 again on the filled lower part 3 is hung up. This can also be done manually or automatically with appropriate guide devices or a robot. In particular, it is also possible, the filling station 17 and the lid laying station 18 to summarize to a station.

After the lid laying station 18 then assign the cheese ready meal to the 1 enlarged state shown on. For the transport then with cheese 10 filled loaf of bread 2 a packaging station 19 fed in which the filled loaves of bread 2 individually welded in foil.

Then the packaged ready meal is a freezer 20 in which a deep freezing of the cheese ready meal 1 for transport. From there, the individually melted and frozen cheese ready meal can be wrapped in foil 1 be fed to another station in the ready meals 1 each individually or together in a carton or the like repackaged and provided for transport (not shown).

The customer can then make the cheese ready meal 1 Store longer time in a freezer or the like and can always keep a sufficient number of ready-meals in stock, which is particularly advantageous for dining facilities.

If necessary, then a cheese ready meal 1 be taken from the freezing. The thawing takes place after unpacking, for example, in a microwave oven, in a convection oven or - if there is enough time - at room temperature. Likewise, for thawing, another heating device such as a pizza oven, Konvektomat or the like can be used.

To Thawing the lid piece is lifted and the lower part with the content in a preheated, for example, to 190 ° C. Inserted convection oven or oven and then heated for about 20 minutes, so the cheese Completely is liquefied. Parallel, the lid piece for example in olive oil and garlic roasted and in pieces be broken or served as a whole. The lid or the lid pieces then become common from the guest in the cheese eingetunkt and mitgegessen. Similarly, the lower part of the guest be consumed at will.

1

Cheese Dinner

2

loaf

3

lower part

4

cover piece

5

handle element

6

cavity

7

cutting surface

8th

Side wall

9

Floor space

10

cheese

11

footprint

12

Bread production station

13

separator

14

coring

15

transport distance

16

Käseanlieferstation

17

filling

18

Lid securing device

19

packaging device

20

Frostereinrichtung

21

production facility

Claims (34)

Process for the preparation of a cheese ready meal ( 1 ) comprising the following steps: - cutting a loaf of bread having a lower surface ( 2 ) in a top side opposite the underside of the cover piece ( 4 ) and a lower part ( 3 ) and removing the cover piece from the lower part ( 3 ), - introducing a cavity ( 6 ) in the lower part ( 3 ) of the loaf ( 2 ) from a bleed area ( 7 ), on which the cover piece ( 4 ) was separated, forming a bread dough vessel, - filling cheese ( 10 ) into the cavity ( 6 ), - packaging with cheese ( 10 ) filled lower part ( 3 ) for transport and later heating until the cheese ( 10 ) has melted in the lower part. A method according to claim 1, characterized in that the underside as a stand ( 11 ) is trained. Process according to claim 1 or 2, characterized in that the cheese ( 10 ) filled lower part ( 3 ) together with the cover piece ( 4 ) is packed for transport. A method according to claim 3, characterized in that the cover piece ( 4 ) for transport back to cheese ( 10 ) filled lower part ( 3 ) is launched. Method according to one of claims 1 to 4, characterized in that the cheese ( 10 ) filled lower part ( 3 ) optionally with the cover piece ( 4 ) is frosted before or after packaging. Method according to one of claims 1 to 5, characterized in that the cavity ( 6 ) by means of a drilling or milling device into the lower part ( 3 ) is introduced. Method according to one of claims 1 to 6, characterized in that the cavity ( 6 ) has a substantially cylindrical shape with a substantially flat base ( 9 ) having. Method according to one of claims 1 to 7, characterized in that as a cheese filling one to the shape of the cavity ( 6 ) adapted cheese slice or adapted to the shape of the cavity cheese loaf ( 10 ) is generated, which is then inserted into the cavity. Method according to one of claims 1 to 7, characterized that in the cavity Cheese in flowable form or filled in granular form. Method according to one of claims 1 to 9, characterized in that a soft cheese ( 10 ) is filled in the cavity. Method according to one of claims 1 to 9, characterized that in the cavity a fondue cheese, preferably a Gruyère, an Edam, an Emmental or a Parmesan or a mixture of these cheeses, filled becomes. Method according to claim 11, characterized in that that a cheese fondue mixture into the cavity filled becomes. Method according to one of claims 1 to 12, characterized in that during manufacture of the loaf ( 2 ) a grip element ( 5 ) to the footprint ( 11 ) opposite side is formed. Process for the preparation of a cheese dish ( 1 ) comprising the following steps: - cutting a loaf of bread having a lower surface ( 2 ) in a top side opposite the underside of the cover piece ( 4 ) and a lower part ( 3 ) and removing the cover piece from the lower part ( 3 ), - introducing a cavity ( 6 ) in the lower part ( 3 ) of the loaf ( 2 ) from a bleed area ( 7 ), on which the cover piece ( 4 ) was separated, forming a bread dough vessel, - filling cheese ( 10 ) into the cavity ( 6 ), - at least heating with cheese ( 10 ) filled lower part ( 3 ) above the melting point of the cheese ( 10 ). A method according to claim 14, characterized in that the underside as a stand ( 11 ) is trained. A method according to claim 14 or 15, characterized in that instead of the first three process steps a prepared by a process according to any one of claims 1 to 12 Cheese ready meal ( 1 ) unpacked, possibly thawed and at least that with cheese ( 10 ) filled lower part ( 3 ) above the melting point of the cheese ( 10 ) is heated. Method according to one of claims 14 to 16, characterized in that a on the lower part ( 3 ) resting lid piece ( 4 ) if necessary after thawing before fully heating with cheese ( 10 ) filled lower part ( 3 ) is lifted off and baked separately or roasted or roasted. Cheese ready meal ( 1 ) with a bottom loaf base ( 3 ), which has a top side opposite the underside ( 7 ) and one of the gate surface ( 7 ) from under formation of a bread dough vessel ( 7 ), with cheese ( 10 ) filled cavity ( 6 ) having. Cheese ready meal according to claim 18, characterized in that the underside as a base ( 11 ) is trained. Cheese ready meal according to claim 18 or 19, characterized by a loaf bottom ( 3 ) separated lid piece ( 4 ). Cheese ready meal according to claim 20, characterized in that the lid piece ( 4 ) on the cheese-filled base ( 3 ) rests. Cheese ready meal according to one of claims 18 to 21, characterized in that the cheese ( 10 ) filled lower part ( 3 ) optionally with the cover piece ( 4 ) is frosted. Cheese ready meal according to one of claims 18 to 22, characterized in that the cavity ( 6 ) has a substantially cylindrical shape with a substantially flat base ( 9 ) having. Cheese ready meal according to one of claims 18 to 23, characterized in that the cheese filling ( 10 ) one to the shape of the cavity ( 6 ) adapted cheese slice or one to the shape of the cavity ( 6 ) adapted cheese loaf ( 10 ). Cheese Dinner according to one of the claims 18 to 24, characterized in that the cheese filling granular or poured in and solidified. Cheese ready meal according to one of claims 18 to 25, characterized in that the cheese filling is a soft cheese ( 10 ). Cheese Dinner according to one of the claims 18 to 25, characterized in that the cheese filling a fondue cheese, preferred a Gruyère, an Edam, an Emmental or a Parmesan or a mixture of these cheeses. Cheese Dinner according to claim 27, characterized in that the cheese filling a Cheese fondue mix includes. Cheese ready meal according to one of claims 18 to 28, characterized by a lid ( 4 ) molded handle element ( 5 ). Production facility ( 21 ) for the preparation of a cheese ready meal ( 1 ), with - a separating device ( 13 ) to each having a bottom loaves ( 2 ) in a top side opposite the underside of the cover piece ( 4 ) and a lower part ( 3 ) and the lids ( 4 ) in each case from the associated lower parts ( 3 ) - a hollowing device ( 14 ) to form bread dough vessels in the lower parts ( 3 ) of the loaves of bread ( 2 ) each of a bleed surface ( 7 ), at which the lid piece ( 4 ) from the lower part ( 3 ), a cavity ( 6 ), - a filling device ( 17 ) into the cavities ( 6 ) of the lower parts ( 3 ) each cheese ( 10 ), - a packaging device ( 19 ) with cheese ( 10 ) filled parts ( 3 ) for transport. Production device according to claim 30, characterized by means ( 15 . 18 ) to the lid piece ( 4 ) with cheese ( 10 ) filled lower part ( 3 ) for common packaging for transport again. Production device according to claim 31, characterized by a lid laying device ( 18 ) to the lid piece ( 4 ) for transport back to cheese ( 10 ) filled lower part ( 3 ). Production direction according to one of claims 30 to 32, characterized by a freezer ( 20 ) with cheese ( 10 ) filled lower part ( 3 ) optionally with the cover piece ( 4 ) to freeze. Production device according to one of claims 30 to 33, characterized in that the excavation device ( 14 ) a drilling or milling device ( 14 ).