Reggianito

Reggianito

Reggianito is a type of hard cheese that originated in Argentina. It was first created by Italian immigrants who moved to Argentina in the late 19th and early 20th centuries. The name "Reggianito" is derived from Reggiano, a type of cheese from the Emilia-Romagna region in Italy, and the Spanish diminutive suffix "-ito", meaning small. This is because Reggianito is produced in smaller wheels than its Italian counterpart.

History

Reggianito was first produced by Italian immigrants who moved to Argentina in the late 19th and early 20th centuries. These immigrants, many of whom were from the Emilia-Romagna region in Italy, brought with them their knowledge and traditions of cheese-making. They began producing a cheese similar to the Reggiano they were familiar with, but due to the different climate and available ingredients in Argentina, the cheese they produced had its own unique characteristics.

Production

Reggianito is a hard, granular cheese that is made from cow's milk. The milk is heated and then rennet is added to cause the milk to coagulate. The curds are then cut, heated, and stirred before being placed in molds to form the cheese. The cheese is then aged for a minimum of six months, but can be aged for up to two years.

Characteristics

Reggianito has a hard, granular texture and a rich, salty flavor. It is often used in cooking, particularly in dishes that require a cheese that can withstand high cooking temperatures without melting. It is also commonly grated over pasta dishes or used in risotto.

See also

• List of Argentine cheeses
• List of Italian cheeses

   This article is a cheese-related stub. You can help WikiMD by expanding it!