Peru has enormous potential to develop quality cheeses with their own flavors and characteristics, thanks to the variety of altitudinal floors and ingredients

Peru is a country that makes cheese, so we must show the world all our variety of cheeses that we can offer to the market, says Julio César Requena Canchanya, commercial manager of the Mantaro de Huancayo dairy company. He indicated that in recent years cheese consumption in our country has grown sustainably (per capita consumption went from 2.4 kilos in 2009 to 4.7 kilos in 2022), because we have learned to make high-quality cheeses, implementing techniques of international cheese makers who came to our country to train us, thanks to the work of the Ministry of Agrarian Development and Irrigation (Midagri) and Sierra y Selva Exportadora. In this sense, he highlighted that Peru, due to the great variety of altitudinal floors and the great variety of ingredients, has enormous potential to develop quality cheeses with their own flavors and characteristics. “The cheeses, as well as our pisco, have denomination of origin. Although it is true we consume edam, gouda, mozzarella, ...