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Reggianito













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.



Cooking



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.




Certification



  (the name is not protected)


Organic production



  No


Vegetarian



  No


Dietary product



  No


Lactose-free product



  Partial



NUTRITIONAL VALUE




Calories



   352 - 401 kcal per 100 gr.


Protein



   25 gr. per 100 gr.


Fats



   28 gr. per 100 gr.


Fat in dry matter



   30 - 32 %



Statistics



7,5 -  Individual visits per month (average)
248 -  All individual visits
10 09 2016 -  Date of publication of this article
19 01 2017 -  Date of last edit


Reggianito. Foto № 1
Reggianito. Foto  № 2
Reggianito. Foto  № 3



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