Reggianito Cheese from Argentina: A Taste of Tradition

Reggianito is Argentina’s most iconic hard cheese, a small yet mighty tribute to Italian heritage. Made from cow’s milk and aged for months, it develops a sharp, salty flavour and granular texture. This cheese is a staple on Argentine tables, perfect for grating over pasta or enjoying with a glass of Malbec.

Cheese Varieties: Reggianito

Reggianito is produced in a single, traditional style with little variation. It is always made from pasteurised cow’s milk and formed into small cylindrical wheels. Each wheel typically weighs between 6 and 8 kilograms.

The cheese must be aged for a minimum of six months, though many are aged longer. Extended aging intensifies its salty, sharp profile and crumbly texture. No official sub varieties exist, making Reggianito a consistent and reliable product.

History: Reggianito

Reggianito originated with the large wave of Italian immigrants to Argentina in the late 19th and early 20th centuries. These settlers brought cheesemaking techniques from their homeland, particularly from the regions known for Grana Padano and Parmigiano Reggiano. They adapted their methods to local conditions and cattle.

The name Reggianito means “little Reggiano” in Spanish, a nod to its Italian inspiration. It was first produced in the Argentine Pampas, a region ideal for dairy farming. Over time, it became a beloved national cheese, integral to the country’s culinary identity.

Distinctive Features: Reggianito

Reggianito has a hard, brittle texture and a pale yellow interior. Its flavour is intensely salty and sharp, with nutty and fruity undertones. The rind is thin, hard, and inedible, usually a dark yellow or light brown colour.

When cut, the paste reveals a granular, crumbly structure with few small eyes. It has a fat content of about 32 percent, making it rich but not overly fatty. The aroma is strong and persistent, typical of well aged hard cheeses.

Production Process: Reggianito

Producers heat pasteurised cow’s milk to about 33 degrees Celsius in large copper vats. They add natural whey starter and calf rennet to coagulate the milk. The resulting curd is broken into tiny rice sized grains.

The curds are cooked again, then moulded into small wheels and pressed for several days. After pressing, the cheeses are brined in a salt solution for up to two weeks. This salting step is crucial for developing Reggianito’s characteristic flavour and preserving qualities.

Traditions

Reggianito holds a place of honour in Argentine asados and family meals. It is traditionally grated over pasta, soups, and risottos, much like Parmesan in Italy. Many families keep a whole wheel at home, using a special knife to break off chunks.

In rural areas, Reggianito is often part of a farmer’s breakfast or afternoon merienda. It is served with crusty bread and dulce de leche. This cheese symbolizes resourcefulness and the blending of Italian and Argentine cultures.

Local Wine or Beverage Pairings

A bold Argentine Malbec is the classic pairing for Reggianito. The wine’s dark fruit flavours and robust tannins complement the cheese’s saltiness and intensity. A glass of Malbec enhances the nutty notes in the cheese.

For a white wine option, try a Torrontés from Salta. Its aromatic floral and citrus notes provide a refreshing contrast to the salty cheese. Many locals also enjoy Reggianito with a cold glass of Quilmes beer or a bitter fernet cocktail.

Suitable Fruit and Vegetables

Fresh figs and pears balance Reggianito’s saltiness with their natural sweetness. Their soft texture contrasts nicely with the cheese’s granular crunch. Ripe peaches and green apples also work well.

Roasted bell peppers and grilled eggplant are excellent vegetable partners. Their smoky, tender quality complements the hard cheese. Sun dried tomatoes and olives highlight its Mediterranean character.

Suitable Meat and Fish

Thinly sliced prosciutto or jamón crudo pairs beautifully with Reggianito. The saltiness of the cured meat mirrors the cheese’s flavour. It is also excellent grated over grilled chorizo or steak.

For fish, try Reggianito with anchovies or sardines. Their strong, oily nature stands up to the cheese’s intensity. It can also be used in stuffings for roasted chicken or turkey.

Recipe Ideas

Grate 50 grams of aged Reggianito over a bowl of steaming pasta, allowing the residual heat to soften the cheese into savory ribbons. For a simple yet robust appetizer, shave thin slices onto toasted baguette rounds and drizzle them with 15 milliliters of golden olive oil. Incorporate it into a classic Argentinean provoleta by melting a 2-centimeter thick slice on the grill until its edges become deliciously crisp and bubbly.

Create a rich and nutty risotto by stirring finely grated Reggianito into the Arborio rice during the final stage of cooking. Crumble the cheese over a fresh arugula salad, pairing its sharp saltiness with the peppery greens and a bright lemon vinaigrette. For an authentic empanada filling, combine 100 grams of grated cheese with sautéed onions and a pinch of oregano before sealing the pastry.

Reggianito and Herb Crusted Beef Tenderloin

This recipe showcases Reggianito as a flavorful crust for premium beef. The cheese forms a crispy, savoury layer that seals in the meat’s juices. It is a popular choice for holiday meals and special occasions in Argentina.

The combination of fresh herbs and grated cheese creates a aromatic crust. Serve the tenderloin sliced thinly with a side of chimichurri sauce. This dish pairs wonderfully with a full bodied Malbec.

• 1 kg beef tenderloin
• 100 g grated Reggianito cheese
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste

1. Preheat oven to 200 degrees Celsius.
2. Rub the tenderloin with olive oil, salt, and pepper.
3. Mix grated Reggianito, herbs, and garlic in a bowl.
4. Press the cheese mixture firmly onto the beef.
5. Roast for 25-30 minutes for medium rare.
6. Rest for 10 minutes before slicing.

Classic Argentine Empanadas with Reggianito

These empanadas feature a savoury filling enhanced with grated Reggianito. The cheese adds a salty, umami depth to the spiced meat mixture. They are a favourite snack across Argentina, sold in bakeries and at street stalls.

The empanada dough becomes flaky and golden when baked. Reggianito melts slightly inside, binding the ingredients together. Serve them hot with a squeeze of lime and a sprinkle of chilli flakes.

• 500 g ground beef
• 1 large onion, finely chopped
• 2 hard boiled eggs, chopped
• 100 g grated Reggianito cheese
• 1 packet empanada dough discs
• 2 teaspoons cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten for brushing

1. Preheat oven to 190 degrees Celsius.
2. Cook onion until soft, then add beef and spices.
3. Once beef is cooked, mix in eggs and Reggianito.
4. Place filling on dough discs, fold, and seal edges.
5. Brush with beaten egg and bake for 20 minutes.
6. Serve immediately.

Similar Cheeses and Local Alternatives

While Reggianito offers a uniquely Argentine take on a hard, grating cheese, several similar options exist for comparison or substitution. Italian Parmigiano-Reggiano, its direct inspiration, is aged for a longer minimum of 12 months and possesses a more complex, fruity flavor profile. For a local alternative within South America, seek out Sardo-type cheeses from neighboring countries, which share a similar salty tang and firm texture ideal for grating over pasta or enriching stews.

Reggianito is often compared to Italian Grana Padano and Parmigiano Reggiano due to its granular texture and sharp taste. However, it is smaller, saltier, and typically aged for a shorter period. Sardo, another Argentine hard cheese, offers a slightly milder and less crumbly alternative, though it shares a similar production heritage. For those seeking a local option, Provoleta, a grilled provolone style cheese, provides a soft, melting contrast to Reggianito’s hardness. Each of these cheeses reflects Argentina’s rich dairy tradition and adaptability.