The prepared dough is transferred to the product inlet chamber of the machine. With the help of the helix in the machine, the product is driven forward and takes the desired knitting shape with the help of a special mechanical transmission in the exit mold in front of the machine. The knitted cheese, which is left on the conveyor in front of the machine, is cooled and forwarded and cut in the desired dimensions. The product falls into the cooling pool in front of the conveyor and is kept ready for packaging.