Reggianito is a very hard, granular, cows’ milk cheese from Argentina whose origins lie with immigrant Italians who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name – the Spanish dimunitive of “Reggiano” – refers to the fact that the cheese is produced in small 6.8 kg wheels, rather than the huge Parmigiano-Reggiano drums.

The cheese, which is rather saltier than its Italian parent, is generally used for cooking or for grating over pasta dishes. The aging period of 5-6 months, although longer than that of any other South American hard cheese, is shorter than that of Parmigiano-Reggiano.In the years following World War I Italian cheese makers recognized Reggianito as a serious competitor in the export market and this fact was instrumental in the setting up the Parmigiano-Reggiano consortium. In the United States, it is often sold as Parmesan.