a technique for producing sliced , shredded and / or diced cheese of the pasta filata type . the technique utilizes a plurality of rollers which reduce an extruded strand of cheese to a ribbon of the desired thickness . the rollers are heated and a spray of warm water is applied to the cheese to keep the ribbon plastic and pliable . the edges of the sheet are trimmed , and then the sheet is run through a brine tank or sprayed with a brine mixture to salt the sheet for the desired amount of time . thereafter , the sheet is cooled and cut into any desired shaped to create an end product of controlled size and weight . the trimmings are returned to the extruder , reheated , and reused .