Reggianito is an Argentine hard cheese created by Italian immigrants who arrived in South America in the late 19th and early 20th centuries. Working without access to Parmigiano-Reggiano, they adapted the method to smaller wheels and shorter aging, and the name reflects that lineage.

Flavor Profile

Reggianito is hard and granular with a pale golden paste. The flavor is sharp and salty with a pronounced savory tang, more direct and less layered than Parmigiano-Reggiano but recognizably in the same family. The smaller wheel size means faster moisture loss and a somewhat drier, saltier result.

How to Use

Reggianito is primarily a grating cheese. Use it over pasta, soups, risotto, and salads wherever a hard Italian-style cheese is called for. It is considerably more affordable than Parmigiano-Reggiano, which makes it a practical everyday choice for cooking.

Pairing Suggestions

Pair with an Argentine Malbec, a Chianti, or a robust red blend. Serve with olives, cured meats, roasted vegetables, and crusty bread.

Storage

Wrap in wax paper, then loosely in plastic, and refrigerate. Very low moisture makes it extremely stable; it keeps for months.