Depositing Soft Cheese Without the Mess
Soft cheese comes with its own set of challenges. Cream cheese needs to stay smooth and spreadable. Cottage cheese can't have broken curds. Ricotta needs gentle handling to maintain texture. And all of them need precise portioning whether you're filling 4oz cups for retail or larger containers for food service.
The problem with manual filling? It's slow, inconsistent, and hard on your staff's hands after a few hundred containers. Plus, you're dealing with a product that needs to stay cold and meet strict hygiene standards—which means less handling is better handling.
Equipment That Gets Soft Cheese
Volumetric depositors work well here because they portion by volume, not weight. That matters when you're working with products that have different densities—cottage cheese with large curds versus small curd, or whipped cream cheese versus regular. Set your portion size once, and every container gets filled consistently.
The key is gentle handling. Soft cheeses don't respond well to aggressive pumping or high pressure. Our depositors move product smoothly without breaking down texture or separating whey. Whether you're working with thick cream cheese, delicate ricotta, or cottage cheese that needs to keep its curd structure intact, the equipment adapts to what you're filling.
From Artisan to Industrial
A small creamery making fresh ricotta has different needs than a facility producing pallets of cream cheese daily. The Mini-Fill handles smaller batches and frequent product changes—perfect when you're rotating between plain, herb, and flavored varieties throughout the day. Need higher volume? The Bellift's pneumatically adjustable height makes filling and cleaning the hopper straightforward, even during long production runs.