| Reggianito | |
|---|---|
 | |
| Country of origin | Argentina |
| Source of milk | Pasture-fed cows |
| Texture | Hard, granular |
| Aging time | 6 months |
Reggianito is an Argentine cheese that is a very hard, granular, cow's milk cheese. The cheese was developed by Italian immigrants to Argentina who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name—the Spanish diminutive of Reggiano—refers to the fact that the cheese is produced in small 6.8 kg (15 lb) wheels, rather than the huge Parmigiano-Reggiano drums.[1]
The cheese is generally used for cooking or for grating over pasta dishes. The aging period of 5–6 months, although longer than that of any other South American hard cheese, is shorter than that of the year or more required for Parmigiano-Reggiano.[2]
In the years following World War I, Italian cheese makers recognized Reggianito as a serious competitor in the export market and this fact was instrumental in the setting up the Parmigiano-Reggiano consortium. In the United States, it is often sold as Parmesan.
