A semi-finished food product is provided for preparing, terrins, mousses, cakes and the like. It comprises 30-60 wt % soft fresh cheese, 15-50 wt % cream and/or milk and 0.3-2 wt % polysaccharide gelling agent, and it is substantially free of egg yolk, gelatin and starch. It includes 2.5-9 wt % milk protein, 13-25 wt % fat, 65-85 wt % water and 0-5 wt % carbohydrate other than lactose. The semi-finished food product can be prepared by a process wherein, in a cheese-making factory, soft fresh cheese is mixed with at least part of the fluid ingredients to be included in the semi-finished food product, thereby providing a composition that retains a pumpable consistency at 5.degree. C. for a period of at least 24 hours.