Peruvian Cheese Industry: Over 55% of Milk Transformed into Dairy Products
Source: dairynews.today
Peru's cheese sector is expanding with over 158,000 tons produced in 2024, invigorated by small producers and innovation.
The Peruvian cheese industry is on an upward trajectory, with a whopping 158,310 tons produced in 2024, fueled by the dedication of more than 388,450 family producers. Impressively, over 55% of the country's fresh milk goes into making cheese and other dairy products, consolidating the sector's steady growth.
The burgeoning demand is attributed not only to the internal market but also the high quality that has positioned Peruvian cheese in both domestic and international markets.
Peru boasts over 50 cheese varieties, with producers incorporating new ingredients such as oregano, fine herbs, olives, chili peppers, and even wine to enhance their offerings. This diverse range not only satisfies local culinary preferences but also meets the growing consumer demand for more artisanal and sophisticated options.
The country's per capita cheese consumption saw a significant rise to 4.9 kilos in 2024. This increase is largely due to a greater appreciation of cheese's nutritional benefits, being rich in protein, calcium, vitamin D, and essential minerals.
Cheese is celebrated as a staple of rural agribusiness in Peru. One of the most anticipated events of 2025 is the Third Edition of the Peruvian Cheese Salon from May 22 to 25 at Lima's Convention Center. This fair will gather over 150 producers showcasing their products, technological advancements in the dairy industry, and encompassing tastings, pairings, business roundtables, and specialized talks.
The burgeoning demand is attributed not only to the internal market but also the high quality that has positioned Peruvian cheese in both domestic and international markets.
Peru boasts over 50 cheese varieties, with producers incorporating new ingredients such as oregano, fine herbs, olives, chili peppers, and even wine to enhance their offerings. This diverse range not only satisfies local culinary preferences but also meets the growing consumer demand for more artisanal and sophisticated options.
The country's per capita cheese consumption saw a significant rise to 4.9 kilos in 2024. This increase is largely due to a greater appreciation of cheese's nutritional benefits, being rich in protein, calcium, vitamin D, and essential minerals.
Cheese is celebrated as a staple of rural agribusiness in Peru. One of the most anticipated events of 2025 is the Third Edition of the Peruvian Cheese Salon from May 22 to 25 at Lima's Convention Center. This fair will gather over 150 producers showcasing their products, technological advancements in the dairy industry, and encompassing tastings, pairings, business roundtables, and specialized talks.
