Distinctive Features of Queso Reggianito
Queso Reggianito possesses a hard and brittle texture that crumbles easily. Its color ranges from pale yellow to a deeper golden hue. The cheese has a granular consistency, often described as “sandy”.
Its flavor profile is intensely salty and slightly sharp. You will detect pronounced nutty and buttery notes with a long finish. The aroma is strong and pungent, characteristic of well-aged hard cheeses.
Nutritional Values, Dietary Notes, and Possible Allergens for Queso Reggianito
A 100-gram serving of Queso Reggianito provides approximately 380 to 400 calories. It is an excellent source of protein, offering about 35 grams. The cheese also delivers significant amounts of calcium and phosphorus.
This cheese is high in sodium due to the brining process. It contains saturated fats and is not suitable for a low-fat diet. Queso Reggianito contains lactose, but aging reduces its content significantly.
It is not suitable for individuals with milk protein allergies. Vegetarians should note it is made with animal rennet. Always check labels if you have specific dietary restrictions.
Cheese Varieties
Traditional Queso Reggianito is aged for a minimum of six months. Some producers offer versions aged for over twelve months for a more intense flavor. The basic recipe remains consistent across producers.
There are no officially recognized sub-varieties based on milk type. All authentic Queso Reggianito is made from cow’s milk. The consistency in production ensures a uniform product nationwide.
History and Traditions of Queso Reggianito
Italian immigrants created Queso Reggianito in Argentina in the early 20th century. They sought to replicate Parmigiano-Reggiano using local resources. The name “Reggianito” means “little Reggiano” in Spanish.
It became a staple in Argentine households due to its affordability and long shelf life. The cheese embodies the fusion of Italian cheesemaking knowledge with Argentine dairy farming. It is now a protected food name in Argentina.
Production Process of Queso Reggianito
Producers use raw or pasteurized cow’s milk from the Pampa region. They heat the milk and add thermophilic starter cultures. Then they introduce animal rennet to coagulate the milk into curds.
The curds are cut into very small rice-sized grains. This step is crucial for achieving the cheese’s granular texture. The whey is drained off, and the curds are gathered into molds.
The cheese wheels are pressed to expel remaining whey. They are then submerged in a brine made with cheese salt for several days. This salting process gives Queso Reggianito its characteristic salty flavor.
After brining, the wheels are aged on wooden shelves for at least six months. During aging, the rind forms and the flavors intensify. The entire process requires careful temperature and humidity control.
Wine or Beverage Pairings
A bold Malbec from Mendoza is an excellent pairing for Queso Reggianito. The wine’s dark fruit flavors complement the cheese’s saltiness. Its tannins help cut through the cheese’s richness.
A crisp Torrontés white wine also pairs wonderfully. Its floral and citrus notes provide a refreshing contrast. For a non-alcoholic option, a dark roasted Argentine coffee works well.
Suitable Fruit and Vegetables
Fresh figs and pears offer a sweet contrast to the salty cheese. Their soft texture complements the hard granularity of Queso Reggianito. They add a refreshing element to each bite.
Sun-dried tomatoes and roasted bell peppers are excellent vegetable pairings. Their intense, concentrated flavors stand up to the cheese’s boldness. They add a savory and slightly sweet component.
Suitable Meat and Fish dishes
Grated Queso Reggianito is perfect for topping a classic Argentine milanesa. The cheese melts beautifully over the breaded meat cutlet. It adds a salty, umami crust to the dish.
It is also excellent sprinkled over grilled chorizo sausages. The cheese enhances the smoky, spicy flavors of the meat. For pasta dishes, it is an essential finishing touch.
Presentation of Queso Reggianito
Present a whole wedge of Queso Reggianito on a wooden cheese board. Use a sturdy cheese knife to allow guests to break off pieces. The rustic presentation highlights its artisanal character.
For grated service, use a quality cheese grater at the table. This allows the cheese to retain its aroma and flavor until the last moment. A cheese slicer can also create elegant thin shavings for salads.
Recipe Ideas
Create a simple yet delicious pasta dish with Queso Reggianito. Cook fettuccine al dente and toss with butter and black pepper. Generously grate the cheese over the top just before serving.
Incorporate it into savory Argentine empanadas. Add grated Queso Reggianito to the beef filling for extra depth. The cheese melts during baking, creating a deliciously gooey interior.
Similar Cheeses and Alternatives to Queso Reggianito
Parmigiano-Reggiano from Italy is the direct inspiration for Queso Reggianito. It shares a similar granular texture and complex nutty flavor. However, Parmigiano-Reggiano is often more expensive and has a protected designation of origin.
Grana Padano is another Italian hard cheese that makes a good alternative. It is slightly less crumbly and has a milder flavor profile. Sardo Argentino is another Argentine hard cheese worth exploring.