More than 388,000 Peruvian Families Live on Cheese Production

In Peru, the cheese production sector is a significant contributor to the country's economy and cultural heritage. More than 388,450 dairy producers from family farming are actively involved in the cheese production chain, according to the Ministry of Agricultural Development and Irrigation (Midagri). These producers maintain local economies and preserve rural culture.

Peru boasts 6,500 cheese-making plants, with the Puno region having the largest number at 1,311 plants. Other regions like Cajamarca, Ayacucho, Arequipa, and Junín are also recognized for their variety and innovation in cheese production.

Cheese production in Peru increased by 15.55% in 2024, with a total output of 158,310 tonnes compared to 137,000 tonnes the previous year. The most produced cheese is fresh cheese, accounting for 73% of production, followed by mature cheese at 23% and mantecoso cheese at 4%.

Nationally, there are over 50 varieties of cheese, with the most commercial being Paria, Fresco, Andino, Gouda, Parmesan, and Edam. The production of fresh milk in Peru sees 55.74% going towards artisanal dairy products, with cheese being the predominant product.

The promotion of cheese and dairy products is further encouraged by the establishment of the Peruvian Cheese Day on the last Friday of May, a date set by Midagri to strengthen and promote the formalization of the rural dairy agro-industry and improve the quality and safety of dairy products. This initiative helps integrate value-added dairy products into local markets, thereby increasing the income of livestock farmers engaged in family farming.