This paper presents an experience of a technology transfer process from a public university to a cooperative in a peripheral territory in the province of Salta (Argentina), which owns a medium-scale factory for the industrial production of dairy goat milk cheese. For a long time, its inhabitants have been recognized for their great quality in the artisanal elaboration of cheeses. The objective of this work was to support the transfer of theoretical and practical knowledge and technologies that contribute to the adaptation and use of the new technology implemented in the new plant in the area, which contrasts with previous artisan practices. The technology transfer to cooperatives with ancestral knowledge represents a great challenge and a field of study with little history. The methodology and process of the transmission experience are detailed, as well as a series of recommendations to be considered in promoting the growth of enterprises in territories with a relatively low level of socio-economic development.