페루 숙성 체다 치즈 공급업체 및 가격 — 마켓 오버뷰 2026

상위 제품

체다 치즈

HS 코드

040690

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

소싱 진단

페루산 숙성 체다 치즈, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 짚어드려요.

무료 진단, 계정 없이 이용 가능합니다.

페루의 숙성 체다 치즈 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

페루의 숙성 체다 치즈에 대해 수입 파트너 기업 1개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

숙성 체다 치즈의 페루 샘플 수입 거래 및 가격 기록

페루의 숙성 체다 치즈 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

페루의 숙성 체다 치즈 샘플 수입 거래 단가(일자별): 2025-12-19: 25.49 USD / kg, 2025-12-19: 34.36 USD / kg, 2025-10-17: 26.11 USD / kg, 2025-10-04: 12.21 USD / kg, 2025-09-16: 8.87 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-12-19	QUE ***** ** ** * ****** * *** * ***** * **** * ************ * ****** * *** ***** ***** *	25.49 USD / kg	(-)	(-)	-
2025-12-19	QUE ***** ** ** * ****** * *** * ***** * **** * ************ * ****** * ** *** **** * ******* ***** *	34.36 USD / kg	(-)	(-)	-
2025-10-17	QUE ***** ** ** * ****** * *** * ***** * **** * ************ * ****** * *** ***** ***** *	26.11 USD / kg	(-)	(-)	-
2025-10-04	QUE **** **** *** ** * *** ****** * *** *** *** *** ********* * **** **** *** ****	12.21 USD / kg	(-)	(-)	-
2025-09-16	QUE *** * * **** ** *** * * ***** ******	8.87 USD / kg	(-)	(-)	-

페루 내 상위 숙성 체다 치즈 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 페루의 숙성 체다 치즈에 대해 추적되는 전체 수입 파트너 기업 1개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(페루)

최근 수입 거래: 2026-08-01

임직원 규모: 직원 101 - 500명

매출액: 매출 USD 10M - 50M

산업군: 기타

밸류체인 역할: 유통 / 도매

페루 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 페루의 숙성 체다 치즈 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 페루에서 활동 중인 숙성 체다 치즈 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

페루 내 숙성 체다 치즈의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 040690)

페루의 숙성 체다 치즈 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	4,286,831	25,716,388 USD
2022	5,817,795	33,617,173 USD

수출 진단

우리 숙성 체다 치즈, 이 페루 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 봐드려요.

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

페루 숙성 체다 치즈 가격, 어디까지 필요하세요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormChilled, aged (ripened hard/semi-hard cheese)

Industry PositionValue-Added Processed Dairy Product

Market

In Peru, cheddar is sold both as imported aged cheese and as locally produced “cheddar”-style sliced products in the chilled dairy category. The broader cheese market combines domestic production centers (e.g., Cajamarca and Puno in national cheese-making activity) with meaningful reliance on imports for many non-fresh and specialty cheeses. Trade data for HS 0406 (Cheese and curd) indicates Peru is structurally import-oriented versus exports, and much of import value sits in HS 040690 (“other cheese”, which can include mature cheeses such as cheddar). Market access for dairy imports is compliance-driven, with SENASA animal-health requirements and DIGESA import/registration procedures shaping shipment readiness.

Market RoleDomestic dairy and cheese producer with significant cheese imports (import-reliant for many mature/specialty cheeses including cheddar)

Domestic RoleCheddar-type products are present in domestic chilled dairy retail, including locally marketed cheddar slices and cheddar-flavored processed cheese slices.

Market GrowthNot Mentioned

SeasonalityYear-round availability; supply is driven by cold-chain logistics and import clearance rather than agricultural harvest seasonality.

Specification

Primary VarietyCheddar (ripened hard cheese)

Physical Attributes

Firm-textured (thumb-pressed), smooth and waxy body typical of Cheddar (Codex).
Color range accepted in Cheddar spans near-white/ivory to light yellow/orange (Codex).

Compositional Metrics

For cheeses marketed/handled as “quesos madurados” in Peru’s NTP context, storage conditions are referenced at 2°C to 8°C (quality preservation expectation).

Packaging

Retail sliced packs are present in-market for cheddar-type products (e.g., Laive “Queso Cheddar” slices; Bonlé cheddar-flavored processed cheese slices).
Packaging materials should be suitable to preserve cheese without altering sensory attributes, consistent with Peru’s NTP-related guidance context for cheeses.

Supply Chain

Value Chain

Origin manufacturer (ripened cheese) → refrigerated transport → sea freight in reefer container → Port of Callao handling → sanitary/customs clearance → importer refrigerated storage → retail/wholesale distribution (chilled chain)

Temperature

Peru’s technical standard context for “quesos madurados” references refrigerated storage conditions of 2°C to 8°C as an appropriate range.
Cold-chain discipline is essential during port dwell time and inland distribution to protect texture and safety expectations for ripened cheese.

Shelf Life

Commercial shelf-life performance is sensitive to temperature abuse; import delays can compress remaining shelf-life and increase rejection risk.

Freight IntensityMedium

Transport ModeSea

Risks

Regulatory Compliance HighImport clearance can be blocked or delayed if SENASA and DIGESA requirements are not met (e.g., missing/incorrect official sanitary certificate, origin/health condition non-conformity, or failure to meet protocol processing conditions such as minimum maturation for raw-milk dairy under applicable SENASA requirements).Confirm the exact SENASA import protocol for the exporting country and product type before production/booking; ensure the official sanitary certificate matches required statements and is issued/translated as required; align DIGESA import/registration steps early via VUCE/SUCE with the importer.

Food Safety MediumTemperature abuse in transit, port dwell, or domestic distribution can degrade ripened cheese quality and increase rejection/withdrawal risk; Peru’s standards context for matured cheeses references refrigerated storage (2°C to 8°C).Use reefer-controlled sea freight, temperature loggers, and validated cold-storage partners; define acceptance criteria with the importer based on storage and handling records.

Labeling MediumDairy product denomination and labeling are a compliance risk area in Peru; DIGESA has required corrective denomination changes and labeling updates in the category, indicating enforcement sensitivity.Pre-review Spanish labels with the importer against DIGESA expectations, ensuring denomination matches composition/category and the registration dossier is consistent with the label.

Logistics MediumReefer slot availability, port congestion, or clearance delays at the main container gateway can raise landed cost and increase cold-chain risk for imported cheddar.Plan buffer time around arrival/clearance, secure reefer plugs and appointment windows where applicable, and maintain contingency cold storage capacity near Callao/Lima.

Sustainability

Cold-chain energy footprint is structurally relevant for ripened cheeses in Peru given the technical standard context referencing storage at 2°C to 8°C for matured cheeses.

Labor & Social

Consumer protection and labeling/denomination sensitivity in the dairy category: DIGESA required a major dairy company to change product denomination and correct labeling to avoid consumer confusion in a high-profile 2017 case.

FAQ

Which authorities are most relevant for importing aged cheddar cheese into Peru?SENASA is the key authority for animal-health/zoosanitary import requirements for dairy products (including the required official sanitary certificate and processing conditions in the applicable protocol). DIGESA is the health authority referenced for importation procedures for processed foods, including the pathway for a “Certificado de Registro Sanitario de Producto Importado” initiated via VUCE/SUCE.

If cheddar is made from raw milk, does Peru require a minimum maturation period for import?In at least one published SENASA import protocol for dairy (example: Switzerland), raw-milk dairy products must be matured for a minimum of 60 days at a temperature equal to or greater than 2°C, and the milk must come from herds free of brucellosis and tuberculosis as stated in that protocol. Importers should confirm the exact protocol that applies to the exporting country and product.

What Peru technical standards matter most for ripened cheeses like cheddar once in-market?INACAL’s NTP framework includes standards for cheese identification/classification and general requirements (including a maximum salt limit of 4%), and it also references storage conditions for matured cheeses (2°C to 8°C) as part of ripened-cheese requirements context.