Andy Montoya
Reggianito is a hard, salty cheese from Argentina, made from pasteurized cow's milk. It is often compared to Parmigiano Reggiano, but differs in that Reggianito wheels are smaller and aged for a shorter period of time, resulting in a rich, grainy texture and a bold, nutty flavor. Reggianito is perfect for cooking and is often grated over pasta dishes, melted on poultry, or sprinkled over roasted vegetables. But does it melt?
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard, Granular, Cow's Milk Cheese |
| Place of Origin | Argentina |
| Taste | Salty, Rich, Mild, Nutty, Bold |
| Melting | Melts on poultry |
| Grating | Can be grated over pasta |
| Aging | 5-6 months |
| Weight | 14-15 pounds |
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What You'll Learn
Reggianito cheese is perfect for melting on poultry
Reggianito cheese is a hard, salty, Argentine cheese made from pasteurized cow's milk. It is a granular cheese with a rich, nutty, and bold flavour and a grainy texture. Reggianito is often compared to Parmigiano Reggiano, however, the former is produced in smaller wheels and has a shorter aging period.
Reggianito is a versatile cheese that is perfect for cooking, grating over pasta, and adding to baked dishes. Its salty and nutty flavour and grainy texture make it an excellent choice for melting on poultry. When melted on poultry, Reggianito adds a rich and savoury dimension to the dish. Its bold flavour can elevate the taste of the meat, making it a perfect pairing. The cheese's creamy texture when heated also makes it ideal for creating a smooth and homogeneous coating on the poultry, ensuring every bite is packed with flavour.
The recommended aging period for Reggianito cheese is 5 to 6 months, which is longer than any other South American hard cheese. This aging process contributes to the development of its distinct flavour and texture. The longer aging period results in a more intense flavour and a drier, more granular texture, making it perfect for melting.
When purchasing Reggianito cheese, it is typically sold in wheels weighing approximately 14 to 15 pounds. The cheese's firm texture and rich flavour make it a great option for a charcuterie board as well. It can be paired with meats such as prosciutto, salami, or Spanish chorizo, and enjoyed with a glass of wine, wheat beer, or hard cider.
In summary, Reggianito cheese is perfect for melting on poultry due to its savoury flavour, creamy texture when heated, and ideal melting properties resulting from its aging process. Its bold flavour can enhance the taste of poultry, making it a delicious and versatile ingredient in various culinary applications.
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It is also great for grating over pasta
Reggianito is a hard, granular cheese made from pasteurized cow's milk. It was developed by Italian immigrants to Argentina who were inspired by their native Parmigiano Reggiano. Reggianito is typically produced in small 6.8 kg (15 lb) wheels, in contrast to the large drums of Parmigiano Reggiano. It is aged for 5-6 months, which is longer than any other South American hard cheese, but shorter than the aging period for Parmigiano Reggiano, which is typically a year or more.
Reggianito has a rich, nutty, and salty flavor with a grainy texture. It is perfect for cooking and is also excellent for grating over pasta dishes. Its salty, robust flavor and grainy texture make it a great choice for adding depth and complexity to pasta dishes. The cheese can be grated over the pasta and then the dish can be baked to achieve a creamy, melted cheese texture.
When grated over pasta, Reggianito adds a bold, nutty flavor that complements and enhances the other ingredients in the dish. It can be paired with ingredients such as roasted vegetables, poultry, or chorizo to create a well-rounded and flavorful meal. The cheese's granular texture also adds a pleasant, savory crunch to the pasta.
In addition to its culinary uses, Reggianito can also be enjoyed on a charcuterie board. It pairs well with other cheeses, such as Parmigiano Reggiano, as well as with cured meats like prosciutto, salami, or Spanish chorizo. A glass of wine, a refreshing wheat beer, or a sweet hard cider can accompany the cheese to round out the experience.
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Reggianito is an Argentine Parmigiano-Reggiano or Parmesan Cheese
Reggianito is a hard, granular, Argentine cheese made from pasteurized cow's milk. It was first made by Italian immigrants to Argentina who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name "Reggianito" means "little Reggiano" and refers to the fact that the cheese is produced in small 6.8 kg 15 lb wheels, unlike the large truckles of Parmigiano Reggiano.
Reggianito is a great alternative to Parmigiano Reggiano if you're looking for something cheaper but don't want to compromise on quality. It is perfect for cooking or grating over pasta and baked dishes. The cheese has a rich, salty flavor and a grainy texture when broken due to the lack of salt crystallization.
Reggianito is aged for 5-6 months, which is longer than any other South American hard cheese but shorter than the aging period for Parmigiano Reggiano, which is typically aged for 12 to 36 months. The longer aging period of Reggianito results in its robust, rich flavor and grainy texture.
While Reggianito is a great alternative to Parmigiano Reggiano, it is worth noting that some people may find it milder or blander in comparison. Ultimately, the choice between Reggianito and Parmigiano Reggiano may depend on personal preferences, budget, and the specific requirements of a recipe.
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It is made from pasteurized cow's milk
Reggianito is a hard, salty cheese made from pasteurized cow's milk. It was first created by Italian immigrants in Argentina who were inspired by their native Parmigiano Reggiano. Reggianito is produced in small 6.8 kg (or 15 lb) wheels, while Parmigiano Reggiano is made in large drums.
The process of pasteurization involves heating milk to a high temperature, typically between 145-280°F (63-138°C), for a short period of time to kill any harmful bacteria. This method was developed by the French chemist Louis Pasteur in the 19th century and is now a standard practice in the dairy industry. Pasteurization not only eliminates pathogens but also extends the shelf life of milk and dairy products, making them safer for consumption and reducing the risk of foodborne illnesses.
Reggianito is a granular cheese with a rich, nutty, and salty flavor. It is aged for 5-6 months, a longer period than other South American hard cheeses, resulting in its distinct texture and taste. The aging process contributes to the development of its robust flavor and grainy texture, which sets it apart from other cheeses.
Being made from pasteurized cow's milk gives Reggianito a unique set of characteristics. The pasteurization process influences the flavor, texture, and overall quality of the cheese. Pasteurized cow's milk has a longer shelf life and is safer for consumption, reducing the risk of harmful bacteria. This process also contributes to the consistency of the cheese's texture and flavor, ensuring a more uniform product with each batch.
Reggianito is a versatile cheese that can be used in a variety of dishes. It is perfect for cooking, melting on poultry, or grating over pasta, baked dishes, salads, and roasted vegetables. Its salty, nutty flavor and granular texture make it a great addition to various recipes, adding a bold and intense taste. Reggianito is often compared to its Italian cousin, Parmigiano Reggiano, but it has its own unique characteristics, offering a distinct culinary experience.
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Reggianito has a rich, nutty, and salty flavour
Reggianito is a hard, salty, Argentine cheese with a rich, nutty, and bold flavour. It is made from pasteurized cow's milk and aged for roughly six months, resulting in a grainy texture. This cheese is perfect for cooking, grating over pasta, or melting on poultry. It can also be enjoyed on a gourmet cheese board with similar cheeses, such as Parmigiano Reggiano, and paired with prosciutto, salami, or Spanish chorizo. Reggianito's nutty and salty flavour is a unique and delightful combination that adds a distinct savoury note to various dishes.
The cheese gets its name from the Spanish diminutive of "Reggiano," as it is produced in small 6.8 kg (15 lb) wheels, in contrast to the large drums of its Italian cousin, Parmigiano Reggiano. Reggianito is aged for a shorter period than Parmigiano Reggiano, giving it a unique flavour and texture. The salt in Reggianito does not crystallize, resulting in a grainy texture when broken. This characteristic sets it apart from other cheeses and contributes to its distinct flavour profile.
Reggianito's rich, nutty, and salty flavour is attributed to the aging process and the use of high-quality cow's milk. The cheese is typically aged for 5-6 months, which is longer than any other South American hard cheese but shorter than the aging period for Parmigiano Reggiano. This aging duration contributes to the development of its robust and intense flavour. The use of pasteurized cow's milk, carefully selected from free-range cows, further enhances the cheese's flavour and gives it a creamy texture when heated.
When compared to other cheeses, Reggianito stands out for its unique flavour profile. Its rich, nutty, and salty taste is often described as "undeniably copious" and adds a savoury depth to dishes. The cheese's granular texture also makes it ideal for grating, ensuring an even distribution of flavour in recipes. Reggianito's versatility in cooking is another advantage, as it can be melted, grated, or shaved, enhancing the taste of pasta, risotto, salads, and more.
In summary, Reggianito's rich, nutty, and salty flavour is a result of its careful crafting, aging process, and high-quality ingredients. Its unique flavour profile, along with its versatility in cooking and melting properties, makes it a favourite among culinary enthusiasts and a delightful addition to various dishes. Reggianito is a testament to the art of cheesemaking and a delicious way to elevate everyday meals.
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Frequently asked questions
Yes, Reggianito cheese becomes creamy when heated.
Reggianito is a hard, salty Argentine cheese made from pasteurized cow's milk.
Reggianito cheese is typically aged for 5-6 months, although some variants are aged for up to 18 months.
Unlike Parmigiano Reggiano, the salt in Reggianito does not crystallize, resulting in a grainy texture when broken.
Reggianito is perfect for cooking, grating over pasta, or melting on poultry. It can also be enjoyed on a charcuterie board with prosciutto, salami, or Spanish chorizo.
