By Eliza, Barclay
LIMA, PERU – When Carlos Ygreda launched his family-run, organic goat farm in the impoverished Chillon valley north of Lima in 2001, he found few customers for the three to five kilos of goat cheese he produced per month.
Then Ygreda joined forces with several other small organic producers to organize a weekly organic market in Lima, called the Bioferia. Slowly, venerable Lima chefs like Gaston Acurio began visiting the market, tasting the products and ordering them to serve in their restaurants.