| Reggianito | |
| Country of origin | Argentina |
|---|---|
| Source of milk | Pasture-fed cows |
| Pasteurised | ? |
| Texture | Hard, granular |
| Aging time | 6 months |
Reggianito is a very hard, granular, cows' milk cheese from Argentina whose origins lie with immigrant Italians who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name — the Spanish dimunitive of "Reggiano" — refers to the fact that the cheese is produced in small 6.8 kg wheels, rather than the huge Parmigiano-Reggiano drums.
The cheese, which is rather saltier than its Italian parent, 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 Parmigiano-Reggiano.
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.
Sources
- History of the Parmigiano-Reggiano consortium from the Consorzio del Formaggio Parmigiano-Reggiano site
See also
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