The invention relates to a soft-solid dairy food product, comprising a gel phase comprising a protein, and inhomogeneously distributed outside the gel phase a fat phase formed by a plurality of fat globules, wherein the fat globules are spatially inhomogeneously distributed.The invention further relates to a method for preparing a soft-solid dairy food product, comprising- providing a mixture comprising an oil in water emulsion and a gel, said gel comprising a dairy protein- fragmenting the gel- regenerating the gel and- forming a product from the mixture, wherein the product comprises a gel phase comprising the dairy protein and inhomogeneously distributed outside the gel phase a plurality of fat globules formed from the oil in water emulsion.
