The invention relates to a method and system for homogenising a fibrous, viscous food mass (1), in particular pasta filata, such as mozzarella cheese. The food mass (1) is initially fed continuously to a homogenising device comprising a container (2). In a subsequent step the food mass (1) exits an outlet gap (5) and is fed to a shaping and/or cooling device below the container. The shaping and/or cooling device forms a filling gap (16) between two rollers (11, 12) and shapes the food mass (1) into a food strip (18). The outlet gap of the container is oriented at least substantially parallel to the filling gap and the opening width of the outlet gap (5) is set such that the food mass located in the container can settle for the purpose of homogenisation. The width of the gap may be controllable via a sliding element (6).
