Reggianito
| 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.
See also[edit]
References[edit]
- ^ 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.
- ^ 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.
Sources[edit]
- History of the Parmigiano-Reggiano consortium, from the Consorzio del Formaggio Parmigiano-Reggiano site.
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