On April 22, 2024, Peru's National Institute of Quality issued a quality standard for cheese，which should be implemented on the date of publication. Main contents:

(1) The cheese does not contain substances such as fats and proteins of vegetable or animal origin other than dairy products; it is white, creamy or light yellow in color, with a characteristic odor and flavor, and has a compact, firm and slightly elastic texture; the minimum fat content is 45%;

(2) The product must be stored at a temperature not exceeding 6°C. The cheese must be made from pasteurized milk, made from whole milk, sheep's milk or a mixture of both;

(3) The label must contain the name and legal address of the manufacturer, packer, distributor, importer, and the country of origin.