IMPORTANT! Quescrem factory will be closed for summer holidays from August 15th to 24th. Last day for B2B orders: 11/08. IMPORTANT! Quescrem factory will be closed for summer holidays from August 15th to 24th. Last day for B2B orders: 11/08. IMPORTANT! Quescrem factory will be closed for summer holidays from August 15th to 24th. Last day for B2B orders: 11/08.

Quescrem's quality: a boost for culinary innovation

If you are in the professional kitchen or you are passionate about creative gastronomy, Quescrem will be your ideal partner. Since our beginnings in Galicia, we have sought to become a benchmark for pastry bakeries and avant-garde kitchens, as well as for industrial companies seeking to optimize their processes with the best quality.

At Quescrem we have sought to combine food quality, culinary innovation and versatility to boost the Galician dairy sector.

In this article we want to share why the quality is the backbone that drives everything we do. How it directly impacts the perfect texture, the balanced taste and, above all, the ability to create without limits. Plus, we’ll see how our commitment to R&D keeps us one step ahead.

Quality at the core of Quescrem

Philosophy of excellence from the beginning

Since the birth of the brand in 2006 in the heart of the Dairy Products Classroom of the University of Santiago de Compostela, we had a clear vision: to make a different cream cheese, of the highest quality and with superior technical capacity for professionals in the kitchen.

This initiative has not changed and, to date, we continue to expand our portfolio with products that respect this same line, seeking innovation for the optimization of our products. innovation for process optimization process optimization, such as our latest launch: FluidTank.

We established our headquarters in Castro Riberas de Lea (Lugo), in a livestock area with tradition and excellence. This proximity to raw materials not only defines our identity, but also improves our production efficiency and aligns with our commitment to sustainability. In each of our references there is a technical work designed to improve results in professional kitchens and respond to new needs of the sector and the industry.

Production processes that guarantee superior standards

Thanks to our in-house manufacturing technology, we obtain stable products, with functional textures that behave as expected by professionals. One of our greatest differentiators is the use of buttermilk which provides natural creaminess and improves the nutritional profile of cream cheese.

This process and the level of detail with which each product is designed allow us to develop customized solutions for professional to develop adapted and customized solutions for the professional environment, such as ranges of flavors designed with very demanding organoleptic criteria or elaborations such as Quescrem Plus, a creamy dairy base for cooking with a neutral flavor that becomes more nuanced after cooking.

Certifications and awards

We are proud to have international certifications such as ITI (International Taste Institute). Its distinction through the recognized Superior Taste Award certification underlines the commitment to taste and quality in our products.

Also, other recognitions such as IFS (International Featured Standards) at the highest level, guarantee that we strictly and rigorously comply with quality and food safety controls throughout the production process, ensuring safe, authentic and high quality products.

In addition, we have received several awards for our innovation, such as the Galicia Food Award 2020 for innovative product or recognition in the Superior Taste Award 2024.

Quescrem as a driver of culinary innovation

Base ingredient for advanced techniques (foams, creams, emulsions)

One of our objectives is to facilitate innovation in the kitchen . Therefore, we develop products with a creamy texture and stable structure that make them ideal for the application of modern techniques such as foams, mousses, airs or emulsions.

Our aeration capacity and thermal stability allow us to create complex preparations without the need to add stabilizers or extra ingredients. We also offer products such as our Quescrem Yogurt Concentrate, which stands out for its aeration capacity, providing greater performance for the professional and expanding the possibilities in the kitchen.

We want those who work with our products to be able to explore new ideas with confidence, knowing that the ingredient will respond as they expect and need it to.

Creative uses in baking and savory cooking

Our products have revolutionized both confectionery and savory cuisine.. In the bakery, they can be used to make cheesecakes, mousses, semifreddi or creams with a light texture and a flavor that enhances each recipe. In hot cooking, varieties such as Quescrem Plus allows you to create sauces, bottoms or fillings with ease.

We seek that our flavors not only provide intensity, but also balance.. Thus, those who cook with Quescrem can design innovative dishes without having to constantly adjust the dairy base.

Inspiration for new formats, flavors and gastronomic experiences.

We don’t just make products: we work to inspire new gastronomic experiences. . We collaborate with chefs and pastry chefs in the development of functional solutions that respond to real challenges in the kitchen.

This collaboration has given rise to products such as industrial formats or new lines of cream cheese with specific nutritional profiles. Our R&D&i team works closely with professionals to turn ideas into real solutions that help take creativity further, covering all phases of new product development, from initial ideation to industrialization.

Real cases of innovation with Quescrem

Testimonials from chefs and pastry chefs who have innovated with Quescrem products.

We are proud to see how our products are part of the recipes of chefs and pastry chefs all over Spain and internationally. In fact, we have Quescrem Ambassadors: 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.

Examples of emblematic dishes or desserts developed under the brand name

Among our latest creations, you can see the versatility of our versatility of Quescrem products: stuffed wind fritters, tiramisu cake or grapefruit finger among many more.

We know that the final result depends on the quality of each ingredient, so we design products that guarantee stability, texture and a sensory balance that makes a difference in every bite.

The future of cooking is built with quality ingredients

How Quescrem contributes to the evolution of haute cuisine

The cuisine of the future cannot be built with low-quality ingredients. New formats, techniques and trends demand premium products that respond at all levels. Our job is to be there, offering consistent quality and adapting to what is coming. That is why, every year we reinvest part of our profits in research and development to continue driving innovation.

We work to anticipate the needs of the sector and we do so based on sustainability, the development of functional products and constant improvement.

The role of R&D&I in the development of new products that respond to industry trends

Our R&D&I team is made up of highly qualified professionals in areas such as chemistry, biology and food technology, who are in constant dialogue with chefs, pastry chefs, innovation managers and technology centers to identify their needs.

Thanks to this exchange, each year we launch new lines that respond to real demands: lactose-free, healthier, globally inspired or with improved functionality.

We don’t just develop products: we design tools so that every professional can take his or her cooking further. Because when the ingredient has quality, creative cuisine has no limits.

Differentiation in foodservice: How to attract more customers with exclusive dishes with Quescrem

Differentiation in foodservice: How to attract more customers with exclusive dishes with Quescrem In today’s restaurant business, standing out is not an option, it is a necessity. Diners increasingly value originality and quality behind each dish, as the possibilities multiply more and more. With Quescrem, restaurants find an ally to transform their recipes through texture, thanks to impeccable presentations and clean flavors that make a difference and gain the loyalty of an increasingly demanding public. Differentiate yourself in foodservice In an increasingly competitive sector, where the gastronomic offer grows and evolves at great speed, differentiation has become a strategic necessity for any restaurant. Today, the customer is not only looking for a well-executed dish, but demands a complete experience, a proposal that surprises from what he reads on the menu, to the presentation and the final taste. In this context, the gastronomic experience is consolidated as the strongest competitive advantage. Betting on versatile and high quality ingredients, such as Quescrem’s products for professionals, allows chefs to design exclusive dishes, play with innovative textures and elevate the culinary proposal to a level that builds loyalty and attracts new diners. It is no coincidence that Quescrem is present in some of the most creative kitchens, supporting professionals who seek to differentiate themselves every day. Quescrem as a differentiation tool in the foodservice industry Quescrem is consolidating its position as a key ally for competitive foodservice. Its range of premium cream cheeses offers consistent quality, perfect texture and technical properties that facilitate creativity in the kitchen, as is the case of Quescrem Plus, which withstands extreme temperatures while remaining stable and without losing texture. From its flagship Quescrem Profesional Receta Original, to more specialized and original options, such as Quescrem Mascarpone, Cream Cheese with Goat Logs or Special Suchi Cream Cheese, all stand out for their stability and ease of use. Unlike other cream cheeses on the market, Quescrem is committed to constant innovation, developing references adapted to the needs of chefs and pastry chefs. The Galician brand combines research, dairy tradition and cutting-edge technology to offer products with superior creaminess and performance, resulting in impeccable presentations and clean flavors. We make work easier for professionals in the sector Quescrem’s professional products are designed to provide the right organoleptic profile, functional characteristics and flavor for each preparation. Thanks to a wide range of products and investment in R+D+i, we are able to help our customers solve problems that arise in their kitchens on a daily basis. In Quescrem we have a wide variety of formats depending on each product: from 2kg and 5kg buckets, to 500g tubs and 800g bags in some cases, all designed to adapt to the needs of independent catering and organized catering. How to create original dishes with Quescrem One of the greatest advantages of working with Quescrem is its versatility, which allows you to develop savory and sweet dishes with a creative twist and an identity of their own. Here are some real and inspiring examples to take to the menu. In both industrial and artisanal processes, its behavior is predictable, facilitating the planning and execution of recipes. This translates into greater efficiency and waste reduction in the kitchen. Starter: Quescrem Plus gluten-free croquettes and curry chicken Using Quescrem Plus you can prepare delicious gluten-free chicken curry croquettes, since this product resists frying and freezing while maintaining its shape and texture. The contrast of textures and its presentation make this starter an exquisite option. Main dish: Saffron Risotto with Mascarpone In the saffron risotto recipe, Quescrem Mascarpone provides extra creaminess and a silky texture that integrates all the flavors and gives a glossy finish. The combination of the al dente rice with the aroma of saffron and the creaminess of the mascarpone transforms a traditional risotto into a sophisticated experience. Dessert: Almond sponge cake with chocolate, vanilla and raspberries Quescrem shines in baking. This almond and chocolate sponge cake with Quescrem Mascarpone is ideal to conquer your guests. In this recipe, the mascarpone provides juiciness and a soft crumb, enhancing the flavor of the chocolate and achieving a fluffy finish that makes the difference in the dessert menu. Impact on customer experience and customer loyalty. Including surprising dishes on your menu makes an impact on the first visit, but, more importantly, it creates a memory, a differential that encourages return and recommendation. Gastronomic differentiation means offering something that diners cannot easily replicate at home and that they have not found elsewhere, whether in terms of taste, originality or attractiveness. The customer who enjoys a perfect cheesecake on every visit or a creamy risotto will find a reason to repeat. In fact, more than 40 countries already rely on our professional range to enhance the gastronomic experience of high-end hotels, restaurants and pastry shops. Practical tips for introducing Quescrem on the menu To ensure that these dishes are consistent and differential, it is key to follow some guidelines when including new products in your preparations, such as Quescrem. Seasonality: Combining Quescrem with local or seasonal products amplifies the freshness of the proposal. Train the team: Taking advantage of the full technical potential of any product requires knowledge of its uses. In the case of Quescrem, you will be able to make whipped products, fillings, glazes, emulsions, etc. Try creative combinations: Don’t be afraid to innovate. From creamy croquette fillings to savory mousses with aromatic herbs: Quescrem offers you a thousand possibilities. Communicate your proposal: Include the mention of your premium ingredients on the menu. Diners value transparency and product quality. Differentiation is easier with an ally like Quescrem In such a competitive market, the restaurant industry finds in Quescrem an ingredient with which to shape an innovative menu, consistent with its identity and capable of winning over demanding palates. A commitment to culinary innovation and gastronomic differentiation builds loyalty, reputation and prestige. With Quescrem, each dish can become a statement of intent: flavor, technique and creativity at the service of an unforgettable gastronomic experience.

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