Cheese Varieties: Queso Reggianito
Queso Reggianito is produced primarily in a single traditional style. It is made from cow’s milk and aged for a minimum of six months. The cheese is formed into small cylindrical wheels weighing between 6 to 8 kilograms.
Some artisanal producers offer variations aged for over a year. These longer-aged versions develop deeper, more complex flavors and a crumblier texture. Despite these minor variations, Queso Reggianito remains a consistent and protected style.
History: Queso Reggianito
Italian immigrants introduced Queso Reggianito to Argentina in the early 20th century. They sought to recreate the Parmigiano-Reggiano of their homeland using local resources. The cheese quickly became a staple in Argentine households.
Production expanded significantly during the mid-1900s across the Pampas region. The name “Reggianito” means “little Reggiano” in Spanish. It reflects both its inspiration and its smaller size compared to its Italian ancestor.
Distinctive Features: Queso Reggianito
Queso Reggianito has a hard, pale yellow paste. Its texture is granular and slightly crumbly when aged. The flavor is intensely savory, salty, and nutty with a pronounced umami character.
The rind is thin, hard, and naturally formed during aging. It typically bears the imprint of the cheesecloth used during production. The cheese has a fat in dry matter content of approximately 32%.
Production Process: Queso Reggianito
Producers use raw or pasteurized cow’s milk from the Pampas region. The milk is heated and mixed with natural whey starter and rennet. This mixture coagulates to form curds.
The curds are cut into very small rice-sized grains. They are then cooked at around 55°C to expel whey. The curds are molded into wheels and pressed for several hours.
The cheese is brined in a salt solution for up to two weeks. This step develops its characteristic salty flavor and helps form the rind. After brining, the wheels are moved to aging rooms.
Queso Reggianito ages for a minimum of six months on wooden shelves. During this time, it is regularly turned and brushed. This process ensures even aging and prevents mold growth.
Traditions
Queso Reggianito is traditionally grated over pasta, soups, and risottos. It is a key ingredient in many classic Argentine dishes like milanesas and ñoquis. Families often keep a whole wheel to grate fresh at the table.
The cheese is also enjoyed in chunks as part of a picada, Argentina’s version of a cheese platter. It is commonly paired with olives, salami, and crusty bread. This reflects the strong Italian influence on Argentine culinary customs.
Local Wine or Beverage Pairings
A bold Malbec from Mendoza is an excellent match for Queso Reggianito. The wine’s dark fruit flavors and tannic structure complement the cheese’s saltiness. This pairing highlights the best of Argentine produce.
A crisp Torrontés from Salta also pairs wonderfully. Its aromatic floral notes provide a refreshing contrast to the cheese’s richness. For a non-alcoholic option, mate herbal tea offers a bitter counterpoint.
Suitable Fruit and Vegetables
Fresh pears and apples balance the saltiness of Queso Reggianito. Their sweetness and juiciness cleanse the palate. Figs and dried apricots also work well with its granular texture.
Roasted bell peppers and eggplant bring a smoky sweetness. Sun-dried tomatoes intensify the cheese’s umami notes. Fresh arugula or radicchio add a pleasant bitter contrast.
Suitable Meat and Fish
Thinly sliced prosciutto or salami create a classic Italian-Argentine combination. The saltiness of the cured meats echoes the cheese’s flavor. Grilled chorizo sausages are another popular partner.
Queso Reggianito is often grated over grilled steak or chicken. It adds a savory crust and deep flavor. Anchovies or sardines provide a strong salty pairing for bold palates.
Recipe Ideas
Grate Reggianito over pasta for a robust alternative to Parmigiano-Reggiano, as its granular texture and salty, nutty flavor develop during a minimum six-month aging period. This hard cheese, made from pasteurized cow’s milk, is typically produced in 6-8 kg wheels with a hard, natural rind. For optimal flavor, serve it at room temperature (18-21°C) to allow its complex savory notes to fully emerge.
Enjoy Queso Reggianito as a table cheese alongside dried figs, walnuts, and a bold Malbec, its saltiness perfectly complementing the fruit and wine’s tannins. Although it lacks a formal PDO or PGI status, its identity is strictly defined by Argentine food authorities, ensuring its traditional production methods. Its firm yet crumbly consistency also makes it an excellent choice for grating into empanada fillings or over a classic Milanesa.
Classic Argentine Ñoquis with Queso Reggianito
Ñoquis are a beloved staple in Argentine homes, especially on the 29th of each month. This tradition involves placing money under the plate for good luck. Queso Reggianito is the essential finishing touch, providing a salty, savory kick that elevates the simple potato dumplings.
The cheese is always grated fresh at the table over the hot ñoquis. It melts slightly from the heat, creating a creamy coating. This dish showcases the cheese’s role as a fundamental ingredient in Argentine comfort food.
- 1 kg potatoes, boiled and riced
- 250 g all-purpose flour
- 1 egg
- Salt and nutmeg to taste
- 100 g Queso Reggianito, grated
- Butter for serving
- Mix the riced potatoes with flour, egg, salt, and a pinch of nutmeg.
- Knead gently to form a soft dough.
- Roll into long ropes and cut into small pieces.
- Press each piece with a fork to create ridges.
- Boil in salted water until they float to the surface.
- Drain and toss with melted butter.
- Serve immediately with a generous grating of Queso Reggianito.
Queso Reggianito and Herb Crusted Chicken
This recipe uses Queso Reggianito as a flavorful crust for chicken breasts. The cheese forms a delicious, golden-brown coating when baked. It adds a rich, savory element that pairs beautifully with fresh herbs.
The dish is simple enough for a weeknight meal but impressive for guests. It highlights the cheese’s versatility beyond grating. Serve it with a simple green salad or roasted vegetables for a complete meal.
- 4 chicken breasts
- 100 g Queso Reggianito, finely grated
- 50 g breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 egg, beaten
- Salt and pepper to taste
- 2 tbsp olive oil
- Preheat oven to 200°C.
- Mix grated Queso Reggianito, breadcrumbs, parsley, and oregano.
- Dip each chicken breast in beaten egg, then coat with cheese mixture.
- Heat olive oil in an ovenproof skillet.
- Sear chicken for 2 minutes per side until golden.
- Transfer skillet to oven and bake for 15-20 minutes.
- Rest for 5 minutes before serving.
Similar Cheeses and Local Alternatives
While Queso Reggianito is Argentina’s answer to Parmigiano Reggiano, several other hard, granular cheeses offer similar profiles. Italy’s Parmigiano Reggiano PDO, made from raw cow’s milk and aged for a minimum of 12 months, is the original benchmark, while Argentina’s Sardo is another local alternative often made from cow’s milk and aged for 3-4 months. For a serving suggestion, bring these cheeses to room temperature (18-21°C) to unlock their complex nutty flavors, and pair them with a robust Malbec, dried figs, or toasted walnuts for a classic experience.
Queso Reggianito is often compared to its Italian inspiration, Parmigiano-Reggiano. While similar, it is smaller, saltier, and aged for a shorter time. Another Argentine alternative is Sardo, a firm cheese also influenced by Italian immigrants but with a milder flavor and smoother texture. For a different style, Provolone Hilado Argentina offers a stringy, mild option often used in sandwiches. Locally, Queso de Bola provides a Dutch-style Edam alternative, but it lacks the granular texture and intense saltiness of Reggianito. Each cheese serves different culinary purposes within Argentina’s diverse dairy landscape.