Pampas (Buenos Aires, Santa Fe, Córdoba) · Argentina
Reggianito.
Reggianito is sharp, salty, and proudly grana: a dense golden paste that grates into savoury snow, with flavours of browned butter, broth, and a saline bite that stands up to any plate of pasta. Younger and punchier than its Italian namesake, it trades subtlety for vigour.
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The story
How it's made.
Why it tastes that way.
When millions of Italian immigrants settled in Argentina in the late nineteenth and early twentieth centuries, they brought their cheesemaking with them — and missed Parmigiano-Reggiano enough to recreate it on the Pampas.
The result, affectionately named 'little Reggiano', is made from the milk of Argentina's vast cattle herds in much smaller wheels than the Italian original, aged around six months rather than years. It became the country's everyday grating cheese, showered over milanesas, pastas, and pizzas, and remains one of South America's great immigrant cheeses — Italy remembered through Argentine milk.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Hard
- Rind
- natural
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are drawn from each cheese's flavour and aroma profile. This is Reggianito's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for hard cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 30–60 min before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Use a sturdy knife, or break it into craggy chunks with a spike — shards and shavings beat neat slices.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Reggianito.
28 pairings across 0 categories.
Bonus & advanced pairings · 28
Wine
Where to find it
Cheese counters.
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Substitutes
No Reggianito at the counter?.
These will play a similar role on the board and in the pan.
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