Andy Montoya
Peru is home to a variety of unique cheeses, with the most popular being Queso Fresco, or 'fresh cheese'. Peru's cheeses are largely produced by micro and small herds grazing at high altitudes, giving the milk distinctive qualities and flavours. This high-quality milk is used to make delicious butter, manjar blanco, and of course, cheese. Cheese consumption in Peru is anticipated to grow, with hard cheese expected to remain the leading sales driver, supported by the introduction of new varieties, gourmet options, and artisanal products.
| Characteristics | Values |
|---|---|
| Most popular cheese | Queso fresco |
| Cheese consumption | Anticipated to grow |
| Hard cheese | Leading sales driver |
| Cheese stores | Increasing in popularity |
| Cheese producers | Grupo Gloria, Laive |
| Cheese type | Semi-hard, fresh |
| Cheese names | Queso Andino, Queso Rojo, Quesillo |
| Cheese origin | Andean highlands, Lluta in the Colca Valley |
| Cheese flavour | Milky, salty |
| Cheese use | Traditional dishes, soups, stews |
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What You'll Learn
- Queso fresco is the most popular and most consumed cheese in Peru
- Queso Andino is a semi-hard cheese made in the Andean highlands
- Queso Rojo is a fresh cheese made in the small community of Lluta in the Colca Valley
- Peruvian Quesillo is a basic fresh cheese made in the Andean highlands
- Hard cheese is expected to remain the leading sales driver in Peru
Queso fresco is the most popular and most consumed cheese in Peru
Queso fresco, which translates to fresh cheese, is the most popular and most consumed cheese in Peru. It is a soft, white cheese with a mild, milky flavour and a creamy texture. It is often used in Andean stews and soups, adding flavour, texture, and a highly nutritious element to the dishes.
There are many other types of cheese produced in Peru, including Queso Andino, a semi-hard cheese made in the Andean highlands, and Queso Rojo, a fresh cheese made in the small community of Lluta in the Colca Valley. These cheeses have unique, regional characteristics due to the high-quality milk produced by micro and small herds grazing in high altitudes.
The consumption of cheese in Peru is anticipated to grow, fuelled by a trend towards gourmet products and the increasing popularity of snack mixes that usually include an assortment of hard cheese and processed meat. Hard cheese is expected to remain the leading sales driver within the category, supported by the introduction of new varieties, gourmet options, and artisanal products. This trend is further supported by the rise of specialist cheese stores that cater to discerning consumers.
Grupo Gloria and Laive are the dominant forces in the Peruvian cheese market due to their extensive product portfolios, wide distribution networks, and substantial marketing investments. However, there are also many small-scale cheesemakers producing unique and characteristic cheeses that can be found in local markets and small shops.
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Queso Andino is a semi-hard cheese made in the Andean highlands
Queso Andino is a popular cheese in Peru, along with Queso fresco, which translates to fresh cheese, and is the most consumed cheese in the country. Hard cheese is also expected to remain a leading sales driver in Peru, supported by the introduction of new varieties, gourmet options, and artisanal products.
There are also some more unique cheeses produced in Peru, such as Queso Rojo, or Red Cheese, which is made only in the small community of Lluta in the Colca Valley. This cheese has a pleasant, unique milky and salty flavour and is used in many traditional dishes of the Arequipa region.
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Queso Rojo is a fresh cheese made in the small community of Lluta in the Colca Valley
Queso Rojo is one of many unique and characteristic cheeses produced in Peru, which is largely made by local small-scale cheesemakers. The majority of Peru's milk is produced by micro and small herds grazing at high altitudes, giving the milk distinctive qualities and flavours.
The most popular and most consumed cheese in Peru is queso fresco, which translates to fresh cheese. Another popular variety is queso andino, a semi-hard cheese made throughout the Andean highlands. It has a mild, subtly salty flavour and a smooth, slightly creamy texture. There are many variations of queso andino depending on the region where it is produced.
Peruvian quesillo is another basic fresh cheese made in the Andean highlands. It has a mild, milky flavour and is often used in hearty Andean stews and soups.
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Peruvian Quesillo is a basic fresh cheese made in the Andean highlands
Queso fresco, or fresh cheese, is the most popular and most consumed cheese in Peru. However, there are many other types of cheese that are popular in Peru, including hard cheese, which is expected to remain the leading sales driver within the category.
Queso Andino, or Andean cheese, is another popular semi-hard cheese made in Peru. It has a mild, subtly salty flavour and, like Quesillo, is made throughout the Andean highlands.
Another popular cheese in Peru is Queso Rojo, or Red Cheese, which is made only in the small community of Lluta in the Colca Valley, about four hours from Arequipa. It has a unique milky and salty flavour and is used in many traditional dishes of the Arequipa region.
The majority of Peru's milk is produced by micro and small herds grazing in high altitudes, giving the milk distinctive qualities and flavours. This high-quality milk is perfect for making delicious butter, manjar blanco, and unique and characteristic cheeses full of flavour. To enjoy the best of what Peru has to offer cheese lovers, it is recommended to visit a local market or one of the many small shops selling locally produced and/or artisanal Peruvian cheese.
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Hard cheese is expected to remain the leading sales driver in Peru
Queso fresco, which translates to fresh cheese, is the most popular and most consumed cheese in Peru. It is made either directly on farms or by local small-scale cheesemakers. Queso Andino, or Andean cheese, is a semi-hard cheese made throughout the Andean highlands. It has a mild, subtly salty flavour and a smooth, slightly creamy texture. There are many variations depending on the region where it is produced.
Peruvian Quesillo is a basic fresh cheese made in the Andean highlands. It is often used in hearty Andean stews and soups, adding flavour, texture, and a highly nutritious element to the dishes. Queso Rojo, or Red Cheese, is a fresh cheese made only in the small community of Lluta in the Colca Valley. It has a unique milky and salty flavour and is used in many traditional dishes of the Arequipa region.
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Frequently asked questions
Queso fresco, which translates to fresh cheese, is the most popular and most consumed cheese in Peru.
Queso Andino, a semi-hard cheese made in the Andean highlands, and Queso Rojo, a fresh cheese made in the small community of Lluta in the Colca Valley, are also popular in Peru.
Queso Andino has a mild, subtly salty flavour and a smooth, slightly creamy texture.
You can buy Peruvian cheese at local markets or small shops selling locally produced and/or artisanal cheese.
