Reggianito is the Spanish name for a small Parmesan-style cow’s milk cheese – “Little Reggiano.”
Many Italians came to Argentina as migrant workers for the harvest season. The Italians missed their Parmigiano Reggiano, so they began making it locally. Reggianito is so named because the wheels are small; they were reduced to 15 lbs. from the enormous 80 lb. drums of Italy. Reggianito is cured longer than any other South American hard cheese, leading to a rich, enhanced flavor. It is saltier than its namesake, but with the traditional crystallized crunch. This cheese is ready to shred for a zesty condiment.
To View Product Data Sheet For This Item CLICK HERE.