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Reggianito
Country of origin	Argentina
Source of milk	Pasture-fed cows
Texture	Hard, granular
Aging time	6 months

Reggianito is an Argentinian hard and granular cow's milk cheese. It 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.

Reggianito 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.

See also

• Parmigiano Reggiano

References

1. Castañeda, Roberto; Borbonet, Sergio; Ibarra, Aldo; Ipar, José Luis; Vázquez, Angélica María; Brito Contreras, Carmen; Purtschert, Norberto; Alfonso, Ruby (2010). Quesos de América del Sur. Albatros. ISBN 978950241312-9.
2. Wolf, I.V.; Perotti M.C., Bernal S.M. y Zalazar C.A. (2010). «Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: characterization of Reggianito Argentino cheese». Food Research International 43: 1204-1211.

External links

• History of the Parmigiano Reggiano consortium, from the Consorzio del Formaggio Parmigiano Reggiano site

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