The favorite cheese of chefs and pastry chefs in 42 countries
We design the ingredients you need for pastry, restaurants and catering.
By professionals for professionals
Quescrem professional products are designed to provide the right organoleptic profile, functional characteristics and taste. They are available in a wide variety of formats: 2kg and 5kg pails, 500g tubs and 800g bags to suit the needs of independent catering and organized catering.
We have a Gastroteq department formed by our own culinary technicians together with a panel of collaborators with professional chefs and pastry chefs to support our customers. We also offer personalized support to improve the results of your elaborations.
Wide range of products
Our commitment to professionals is total and that is why we create custom-designed products to meet the specific needs of chefs and pastry chefs to enhance their creations with high-precision functionalities. We have an extensive range of products and research to help our customers solve problems that arise in their kitchens on a daily basis.
Functionalities all-terrain
Quescrem is your ally to bring softness, versatility and flavor to every creation. It maintains its consistency even at high temperatures and its texture is highly valued and used in bakeries. In addition, our cream cheese ensures uniform distribution and enriches and speeds up the creative process of elaborations, guaranteeing excellent results in dishes and desserts.
Quality as differentiation
Quescrem stands out for its supreme creaminess and unique flavor thanks to a quality ingredient such as buttermilk. It is obtained from the butter manufacturing process and offers nutritional and organoleptic properties. Internationally recognized, Quescrem is the perfect choice for chefs and professionals looking for culinary perfection in their dishes and desserts.
Gastroteq, your culinary consulting team
Quescrem’s commitment to gastronomic professionals goes beyond our products. From the Gastroteq department we seek excellence in all areas with our own team of culinary technicians, backed by a select panel of chefs and pastry chefs to support our professional customers.
We work collaboratively to evaluate our products from an organoleptic and functional point of view, ensuring that they meet the highest quality standards. Our goal is to develop applications, uses and recipes that meet the needs and expectations of cooking and pastry professionals, taking into account gastronomic trends. Thus, gastronomic offers and new menus for Horeca or Pastry Shops are born.
Mónica Pérez López
Coordinator of Gastroteq, Quescrem’s Culinary Team, she has more than 10 years of professional experience in pastry, bakery and confectionery.
He trained at different schools in Spain, such as the Chocolate Academy, the Gremi de Flequers and the Gremi de Pastisseria, in Barcelona; the Federación de PanaderÃa y PastelerÃa de Valencia, the Escuela ASEPAM in Madrid and the ITTEPA-Instituto Técnico de PastelerÃa y PanaderÃa Asturiana de Asturias, in Oviedo.
He also completed advanced training with national and international references such as José Roldán Triviño, World’s Best Baker in 2023; Hans Ovando, Best Master Artisan Chocolate Maker of Spain in 2008 and Xabier Barriga, among others. In addition, for 10 years he created his own bakery, in which he put in value the craft and respect for the product with daily elaboration.
Today, his gastronomic role in Quescrem is essential to develop new applications and create recipes with all products for different types of customers and markets.
Quescrem Ambassadors
Quescrem Ambassadors are renowned chefs, prominent pastry chefs, food bloggers or professionals with a prominent role in the culinary community selected to represent and promote the Quescrem brand.
They play an important role in inspiring other professionals and highlighting Quescrem products and their various functionalities and possibilities.
Recognized pastry chef with over 30 years of experience at the highest level
professional. He was trained at the school of the Guild of Pastry Chefs of Valencia and
specialized in pastry and ice cream formulation. He is a professor of Formulation for the Master's Degree in Sweet Cuisine and Restaurant Desserts
of the Basque Culinary Center and also teaches at L' Atelier, the School of the Guild of Confectioners of Barcelona and the Gastronomy Training Center
Hoffman among others. Since 2015 he is a sweet consultant for Quescrem showing the main
features and functionalities of our product range around the world.
A well-known pastry chef and confectioner, she is very popular on social networks.
She studied hotel management at the Hofmann School of Hotel Management in Barcelona. After 10 years working as a cook at Restaurant Lluçanés (1 Michelin Star), she returned to school to study pastry making, where she worked for three years.
She worked as a pastry teacher at The Patissier and at Moulin
Chocolat R&D in Madrid. In 2018, she returned to Barcelona as a pastry teacher at the Hofmann School of Hospitality and, later, as a teacher and head pastry chef at L' Atelier Barcelona. Since 2012 she has been learning and teaching pastry at her online school (www.esterroelas.com).
A Galician chef from a hotel family, he trained at the Centro Superior de HostelerÃa de Santiago de Compostela and shortly after took over from his father at Restaurante España (Lugo), which has two Repsol Suns.
For more than seven years he has been collaborating in showcookings of product applications in schools and congresses. His work ranges from devising recipes enhanced with cream cheese to participating as a jury member in contests organized by the company and advising the company.
Outstanding Chinese professional with more than 10 years of pastry experience. She trained at Le Cordon Bleu Japan as a senior pastry chef and participated in Ferrandi and several World Dessert Championship training courses. Her experience in French pastry has made her a reference in research and development of French desserts that combine Chinese and Western expertise. She previously worked for Magimix China (Robot Coupe France) as Head of Recipe Development in China and for Day Day Cook as Head of the Pastry and Bakery R&D and Training team.
For more than seven years he has been collaborating in showcookings of product applications in schools and congresses. His work ranges from devising recipes enhanced with cream cheese to participating as a jury member in contests organized by the company and advising the company.
