Reggianito
Milk: Cow
Type: Hard cheese, low moisture
Aging: Minimum of 120 days
Texture: Intense, salty and persistent flavor
Recommended wine: Full-bodied reds such as Cabernet Sauvignon or Malbec Reserva
Country of origin: Argentina (Italian-inspired)
Region: Mainly Pampas region
Presentation: 4 kg wheel
HISTORY
Reggianito is one of Argentina’s most iconic and internationally recognized cheeses. It was created in the early 20th century by Italian immigrants who, unable to reproduce Parmigiano Reggiano exactly with local milk, adapted the recipe using Argentine cow’s milk.
The name “Reggianito” (“little Reggiano”) reflects its connection to the classic Italian cheese but in a smaller format. Over time, it became the quintessential hard Argentine cheese, widely used across the country’s culinary traditions.
APPEARANCE
It is characterized by its low-moisture, cooked curd, heated above 50°C. Its interior shows a yellowish tone, firm and granular texture, and a slightly salty profile. As it matures, it develops a rich and complex aroma, with hints of butter and dried fruits. Its flavor is bold and persistent, offering a long and satisfying finish.
USE
Reggianito is Argentina’s most traditional grating cheese. It enhances the flavor of pastas, risottos, soups, and stews, and can also be served in thin shavings over salads or cheese boards.
Its strong personality and long aging process make it ideal for both everyday cooking and gourmet dishes, earning its place as an essential staple of Argentine cuisine.