Line for the production of „pasta filata” cheeses enables the production of a wide variety of cheeses made of boiled mass. After appropriate ensilage with the use of the continuous or periodical method, cheese mass is subject to a continuous process of crushing and boiling with a simultaneous kneading and stretching that gives it the appropriate structure and conciseness of the final product. Plastic cheese mass, after being formed, is directed to cooling in the process water or brine.