A taste of progress: cheesemaking in Cajamarca

In the hills of the Cajamarca region in Peru, passionate dairy farmers are transforming their livelihoods through partnership and innovation. The Piedra Trompa Agricultural Producers Association joined forces with PUM to improve the quality of its dairy products, diversify its range with new cheese varieties, and strengthen the position of women within the cooperative. This collaboration has enhanced production standards and created new opportunities for sustainable practices, growth, inclusion, and regional pride.

Founded to secure fairer prices for their milk and to add value through artisanal processing, the Piedra Trompa Agricultural Producers Association unites small-scale farmers in Cajamarca. For years, producers in this mountainous region faced limited market access and low returns from large dairy companies. By joining forces, they envisioned a more resilient and profitable business model, built on quality, innovation and local expertise. Under the guidance of regional authorities, the Peruvian government, and Agromercado Cajamarca, the association collaborates closely with other cooperatives to promote entrepreneurship, especially among women and youth. Their shared ambition is to build a stronger local economy by producing high-quality dairy products that reflect the richness of their land.

Collaboration for quality and growth

To strengthen their technical capacity and broaden their product range, Piedra Trompa was matched by PUM with dairy expert Peter Kauw. During his visit, he worked side-by-side with the producers in a series of practical workshops. They focused on the production and maturation of Gouda and Mozzarella, two cheese varieties with strong market potential. To support this, the association has built a new cheese warehouse near the production facility, which is expected to become operational within the next two months. Peter also advised on improving the texture and quality of their Swiss cheese.
Together, they reviewed existing processes, introduced new hygiene and quality standards, and designed checklists to ensure consistency at every stage of production. Small-scale trials followed, allowing the producers to experiment with the new methods. The training also explored sustainable ways to reuse whey, a by-product of cheesemaking that had previously been discarded or used for animal feed.
Working closely together on location proved both technical and motivational. The producers quickly embraced the innovations, demonstrating remarkable enthusiasm and commitment to continuous improvement.

Tangible results and new horizons

The collaboration led to immediate improvements in Piedra Trompa’s production and organisation. Eight producers acquired both theoretical and practical skills in cheesemaking, enabling the association to diversify its range and access new markets in Cajamarca and beyond. The introduction of new products is expected to increase milk demand from local farmers, strengthening the regional value chain and contributing to local income.

Training sessions also inspired the idea of adding drinking yoghurt to the product portfolio. To support the production of matured cheeses, the association is establishing a ripening facility and preparing to install solar energy to enhance sustainability. Remote advice from PUM experts is being considered to accompany these next stages of development.

Women leading the way

Another inspiring result of the collaboration with PUM is the growing role of women within the association. Through equal treatment and their active participation in training and production, many have overcome their shyness and now contribute confidently to decision-making.

Their engagement has brought fresh energy and ideas, leading to greater productivity and a stronger sense of community. For many, this process has been transformative, enhancing not only their professional skills but also their wellbeing and sense of belonging, impacting their self-esteem and family wellbeing. The association now stands as an example of inclusive entrepreneurship, showing how economic and social progress can go hand in hand.

Future outlook

Beyond the technical achievements, the collaboration with PUM has reinforced the partnership between Piedra Trompa, Agromercado and local institutions, promoting inclusive entrepreneurship and continuous learning. Strengthening business practices and encouraging environmental awareness contribute to local employment, sustainability and provide in Cajamarca’s dairy heritage. With transferable skills and knowledge, an expanded product range, and renewed motivation, Piedra Trompa is ready to take the next step: scaling up production, reaching wider markets, and continuing to grow as a sustainable and inclusive cooperative rooted in the highlands of Peru.