Peruvian Cheese

Peru is famous for many things, but surely not for its cheese, which plays an important role in the Peruvian cuisine. And while the country, because of many, especially (infra)structural causes, has a weakly developed dairy and cheese industry, Peru produces around 50 different cheese varieties and has some fine artisanal cheesemakers producing delicious and unique, truly Peruvian cheeses that over the past years won numerous awards in international cheese contests.

The main cheesemaking regions in Peru include Cajamarca in northern Peru, Puno and Arequipa in the south, Lima, and other regions mainly in the Andean highlands such as Ancash, Ayacucho, Cusco, Huancavelica, Huánuco, Junín, Moquegua, Pasco, and Piura.

And while there are some modern dairy farms along the coast producing milk on an industrial level, which mainly supply the two large processing companies Gloria/Nestle and Laive, the majority of Peru’s milk is produced by micro and small herds grazing in high altitudes giving the milk depending on the location distinctive qualities and flavors. This high-quality milk is perfect for making delicious butter, mouthwatering manjar blanco and, of course, unique and for the region characteristic cheeses full of flavors, which are produced either directly on the farms or by local small-scale cheesemakers.

So, to really enjoy what Peru offers cheese lovers, best visit a local market or one of the many small shops selling locally produced and/or artisanal Peruvian cheese.

Be surprised and enjoy!