A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

A cooked filled cheese product comprises an unbattered processed cheese coating around a filling. The filled cheese product is unbattered and unbreaded and retains its shape and filing throughout cooking, freezing, and/or subsequent reheating prior to consumption. The method of making the cheese product comprises cold extrusion of the cheese and filling, followed by cooking without any batter or breading resulting in a fried product having substantially no oil uptake. The cooking step may comprise frying to produce a fried filled cheese product.

The equipment (1) comprises: supporting means (3) adapted to support at least one cheese (C) of the fresh pasta filata type; gripping means (6) adapted to retain at least one portion (P) of the cheese (C); filling means (7) adapted to inject a filling into the cheese (C) through said portion (P) to obtain a stuffed cheese(S); at least one automated positioning system (19) adapted to pick up the cheese (C) from a supply station (E) and to transfer it onto the supporting means (3), wherein the automated positioning system (19) comprises: one retaining and holding assembly (28) for the cheese (C); one displacement unit (29) adapted to move the retaining and holding assembly (28) between the supply station (E) and the supporting means (3).

A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe over an extended refrigerated shelf life due to a water activity of less than 0.92. A yogurt core can be enrobed to provide a hand-holdable yogurt-containing snack.