Reggianito

Reggianito at Cheese.com

You know Parmigiano Reggiano, yes? Reggianito is its Argentinian cousin. Its name is a diminutive of the original, because it is made in smaller (much smaller) wheels. The story of Reggianito is simple: From what I have read, Italians living in Argentina invented it in an attempt to recreate the magic of one of their homeland's greatest cheeses.

They did succeed, I think - and Italy must have thought so too, since after World War I, they made some regulatory moves to prevent Reggianito from replacing their famous cheese in the hearts and pantries of pasta-loving cooks everywhere. (Reggianito on Wikipedia)

If you're interested in some more cheese history, further info about the Parmigiano Reggiano Consortium can be found here.

And now, on to the eating of the cheese. Reggianito is very similar to Parmigiano Reggiano, very similar indeed. The taste is a bit saltier and a bit milder, which I like very much. The texture, while hard, has more give to it than the Parmigiano as well. Due to its milder flavor, I feel it is a more versatile cheese than Parmigiano, and could be used in many different food applications - even sandwiches. Of course, on pasta it is divine.

I won't say that Reggianito has replaced Parmigiano Reggiano in my heart and pantry, for P.R. is much harder and therefore easier to grate finely upon a pasta, pizza, etc. But where flavor is concerned, I think the diminutive Argentinian cousin is a clear winner. Give it a try sometime.

RATING: 4 out of 5 stars