- Reggianito
Infobox Cheese
name = Reggianito
othernames =
country =Argentina
regiontown =
region =
town =
source = Pasture-fedcow s
pasteurised = ?
texture = Hard, granular
fat =
protein =
dimensions =
weight =
aging = 6 months
certification =Reggianito is a very hard, granular, cows' milk
cheese fromArgentina whose origins lie with immigrant Italians who wished to make a cheese reminiscent of their nativeParmigiano-Reggiano . The name—the Spanish dimunitive of ‘Reggiano’—refers to the fact that the cheese is produced in small 15 lb (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 America n 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 theUnited States , it is often sold as Parmesan.ources
* [http://www.parmigiano-reggiano.it/ilconsorzio-storia.cfm History of the Parmigiano-Reggiano consortium] from the Consorzio del Formaggio Parmigiano-Reggiano site
ee also
*
Parmigiano Reggiano
*Grana Padano
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