A spreadable foodstuffs preparation comprising (a) a fresh cheese component obtained by a process comprising the following steps: subjecting the raw milk to heat treatment and removing the cream to obtain an un-acidified quark base mix, subjecting the thus obtained mixture to heat treatment until onset of denaturation, admixing the denatured product with starter cultures and rennet and optionally adjusting the quark base mix obtained after completion of fermentation to a defined dry matter content and protein content, where the starter cultures employed are (i) a first mixture of five microorganism strains comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. Cremoris, and (ii) a second mixture of three microorganism strains comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. Cremoris, and (b) a fruit preparation, wherein the components (a) and (b) are present side by side in a container such that they occupy three-dimensionally continuous volumes that do not mix. (a) a fresh cheese component obtained by a process comprising the following steps: subjecting the raw milk to heat treatment and removing the cream to obtain an un-acidified quark base mix, subjecting the thus obtained mixture to heat treatment until onset of denaturation, admixing the denatured product with starter cultures and rennet and optionally adjusting the quark base mix obtained after completion of fermentation to a defined dry matter content and protein content, where the starter cultures employed are (i) a first mixture of five microorganism strains comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. Cremoris, and (ii) a second mixture of three microorganism strains comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. Cremoris, and subjecting the raw milk to heat treatment and removing the cream to obtain an un-acidified quark base mix, subjecting the thus obtained mixture to heat treatment until onset of denaturation, admixing the denatured product with starter cultures and rennet and optionally adjusting the quark base mix obtained after completion of fermentation to a defined dry matter content and protein content, (i) a first mixture of five microorganism strains comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. Cremoris, and (ii) a second mixture of three microorganism strains comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. Cremoris, (b) a fruit preparation, wherein the components (a) and (b) are present side by side in a container such that they occupy three-dimensionally continuous volumes that do not mix.