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Goat cheese offers significant nutritional benefits due to its enhanced digestibility and assimilation. In Peru, the province of Sullana stands out as the largest producer of this cheese. However, there is limited knowledge regarding the socioeconomic factors of its producers, as well as the physicochemical and microbiological characteristics of the cheese. The study was developed in 3 aspects, socio-economic based on a descriptive exploratory methodology, with a mixed approach, 14 presidents of producer associations participated. Fourteen samples of fresh artisanal cheese from goat producers' associations from Marcavelica, Lancones and Salitral were stored at 4°C under aseptic conditions for physico-chemical characterisation and microbiological analysis. In relation to socioeconomic factors, the findings of the survey indicate that 42.9% were aged 56 years or older and possess only primary education. Additionally, 57.1% received Good Manufacturing Practices (GMP) training, 86% reported a lack of water and drainage services, 21% reported having access to conventional electricity and 79% reported using solar panels. These make an improvement in the training of cheese producers imperative. Regarding the physicochemical properties (pH, acidity, humidity and ash content), the cheeses were within the parameters allowed in DS N° 007-2021-MINAGRI. However, it was observed that 29% and 50% of the samples exhibited a high count for Aerophilic Mesophiles at 24 (≥ 2.51 x 106 CFU/g) and 48 (≥ 2.34 x 106 CFU/g) hours, respectively (COVENIN 3338:1997). 79% of the samples tested positive for both total and fecal coliforms (DS N° 007-2021-MINAGRI) in which 43% exhibited a high count for E. coli (>3.6 MPN/g). Conversely, the presence of S. aureus (<10) was within the optimal parameters while Salmonella spp. and L. monocytogenes were not detected. The lack of adequate infrastructure for the milking process, the production, storage and transportation of cheese, is presented as the most significant aspect. These findings may pose a risk to consumers’ health, highlighting the necessity to establish projects that strengthen these aspects in order to enhance cheese production. [ABSTRACT FROM AUTHOR]