Reggianito is a hard, granular Argentinean cheese invented by Italian immigrants who arrived in the country after World War I. They wanted to make something that would remind them of their native Parmigiano Reggiano. Compared to big truckles of Parmigiano Reggiano, Reggianito is produced in small wheels of 6.8 kgs.
Reggianito was also responsible for Parmigiano Reggiano receiving the PDO status, since Italian cheesemakers feared the Argentinean version would become a serious threat to their export market.
Less expensive than Parmigiano Reggiano, Reggianito is often sold as Parmesan in the United States. It is salty, grating cheese with a grainy texture. The light straw yellow colour paste and robust flavour of Reggianito goes well with pasta and baked vegetable dishes.
(the name is not protected)
352 - 401 kcal per 100 gr.
25 gr. per 100 gr.
28 gr. per 100 gr.
30 - 32 %
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572 - All individual visits
10 09 2016 - Date of publication of this article
19 01 2017 - Date of last edit