Method of preparation of a dairy product, characterized in that it comprises the following steps: • providing a quantity of fresh and/or soft cheese, said fresh and/or soft cheese having a standard shelf life between 15 days and 60 days, and being in a state of conservation close to expiry of said conservation period; • providing a quantity of acid coagulum; • mixing said quantities of fresh and/or soft cheese and acid coagulum, thereby obtaining a quantity of a re-processed dairy product; and • eliminating an excess moisture from said quantity of fresh and/or soft cheese and/or from said quantity of acid coagulum and/or from said quantity of re-processed dairy product, wherein: (a) each of said fresh and/or soft cheese, acid coagulum and re-processed dairy product has a composite average fat content between 15% and 32% by weight and the respective composite average fat contents differ from each other by maximum 5%, (b) the acid coagulum is added to the fresh and/or soft cheese in a weight ratio lower than or equal to 2:1, and (c) the step of providing the acid coagulum comprises the sub-step of preparing a pasteurized mixture comprising whole and/or skimmed milk and cream, said pasteurized mixture preferably having an alkaline phosphatase value lower than 350 mU/l, and wherein it also includes one of the following sub-steps: • inducing a lactic fermentation of said pasteurized mixture through inoculation of said pasteurized mixture with mesophilic and/or thermophilic lactic bacteria at a temperature between 20 °C and 40°C, said inoculation leading to an acid coagulum having a pH between 4.3 and 5; or • adding lactic acid to said pasteurized mixture, said addition causing an acid coagulum having a pH between 5.2 and 5.9. and wherein said state close to expiry of the conservation period is calculated as T=P/2, where T is the time point from which the cheese can be used in the method and P is its standard shelf life measured at +6°C. • providing a quantity of fresh and/or soft cheese, said fresh and/or soft cheese having a standard shelf life between 15 days and 60 days, and being in a state of conservation close to expiry of said conservation period; • providing a quantity of acid coagulum; • mixing said quantities of fresh and/or soft cheese and acid coagulum, thereby obtaining a quantity of a re-processed dairy product; and • eliminating an excess moisture from said quantity of fresh and/or soft cheese and/or from said quantity of acid coagulum and/or from said quantity of re-processed dairy product, (a) each of said fresh and/or soft cheese, acid coagulum and re-processed dairy product has a composite average fat content between 15% and 32% by weight and the respective composite average fat contents differ from each other by maximum 5%, (b) the acid coagulum is added to the fresh and/or soft cheese in a weight ratio lower than or equal to 2:1, and (c) the step of providing the acid coagulum comprises the sub-step of preparing a pasteurized mixture comprising whole and/or skimmed milk and cream, said pasteurized mixture preferably having an alkaline phosphatase value lower than 350 mU/l, and wherein it also includes one of the following sub-steps: • inducing a lactic fermentation of said pasteurized mixture through inoculation of said pasteurized mixture with mesophilic and/or thermophilic lactic bacteria at a temperature between 20 °C and 40°C, said inoculation leading to an acid coagulum having a pH between 4.3 and 5; or • adding lactic acid to said pasteurized mixture, said addition causing an acid coagulum having a pH between 5.2 and 5.9. • inducing a lactic fermentation of said pasteurized mixture through inoculation of said pasteurized mixture with mesophilic and/or thermophilic lactic bacteria at a temperature between 20 °C and 40°C, said inoculation leading to an acid coagulum having a pH between 4.3 and 5; or • adding lactic acid to said pasteurized mixture, said addition causing an acid coagulum having a pH between 5.2 and 5.9.