Peru’s ProLácteos supports artisanal cheese production with 2,099 producers
ProLácteos is active in Cajamarca, La Libertad, Junín, Ayacucho and Arequipa. The programme covers the chain from milk production to cheese processing, combining sanitary improvements, technical assistance, training and commercial support.
Working with the National Agrarian Health Service, the programme tested 285 cattle-raising units for bovine tuberculosis and brucellosis. The units contained more than 3,000 animals. Training for producers has covered animal feeding, hygiene, milking practices and livestock management.
By July, ProLácteos had delivered 106 training sessions and 19,793 hours of technical assistance. Dairy establishments received 11,196 hours, while artisanal cheese plants received 8,597. Support for the plants included manufacturing practices, cleaning and sanitation procedures, and changes to cheese-making techniques.
The participating plants are also being prepared for possible certification under Peru’s Integrated Production System. In Cajamarca, two demonstration units for cheese maturation have been installed and have begun processing their first batches. The controlled process is being used to develop procedures for texture, aroma and flavour that can later be replicated commercially.
The programme has arranged commercial activities for participating organisations. Nine organisations at the Salón del Queso recorded direct sales of more than S/26,000 and held business meetings with seven companies. Four organisations at Expo Agraria Arequipa 2026 reported sales of S/26,454 and negotiated a 30kg cheese order for community kitchens.
Competitions have also provided recognition for participating producers. At the 2026 Central Macroregional Cheese Competition, seven organisations from Ayacucho won two gold, two silver and three bronze medals. Three organisations from Junín took part, with one receiving recognition in its category. Producers linked to ProLácteos also received awards at the 2026 FONGAL Cajamarca Fair.
