Disclosed is a multiple texture food product which comprises a) a core of an aerated dairy material selected from the group consisting of aerated cream cheese, aerated processed cheese, aerated curd, and mixtures thereof and having a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10°C, a water activity (aw) of 0.90 or more and an overrun of from 10 to 150%, and b) a shell of a food material selected from the group consisting of non-aerated cream cheese, non-aerated processed cheese and a mixture thereof and having an overrun of 7% or less. Further disclosed is a process for the manufacture of a multiple texture food product, which comprises the steps of: (1) providing a dairy material selected from the group consisting of cream cheese, processed cheese, curd, and mixtures thereof, (2) freezing the dairy material by cooling it to a temperature of -2°C or less, (3) aerating the frozen dairy material to an overrun of from 10 to 150%, (4) shaping the aerated, frozen dairy material, (5) depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is a non-aerated dairy material having an overrun of 7% or less, wherein the aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10°C and a water activity (aw) of 0.90 or more.
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