Reggianito
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Reggianito
Reggianito is an Argentine cheese that is a very hard, granular, cows' milk cheese. The cheese was developed by Italian immigrants to Argentina who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name—the Spanish diminutive of " Reggiano"—refers to the fact that the cheese is produced in small wheels, rather than the huge Parmigiano-Reggiano drums. The cheese 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 the year or more required for Parmigiano-Reggiano.Wolf, I.V.; Perotti M.C., Bernal S.M. y Zalazar C.A. (2010). «Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: characterization of Reggianito Argentino cheese». Food Research International 43: 1204-1211. In the years following World War I, Italian cheese makers recognize ...
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Argentine Cheese
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world.Papademas & Bintsis, eds. (2018). p. 175 In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country. In the 18th century—during the colonial era—Argentina was the place of origin of the Tafí del Valle and Goya cheeses which, along with Chanco from Chile, constitute the oldest cheeses created in the Southern Cone region of South America. Tafí del Valle is the oldest cheese of Argentina and originated in what is now the city of the same name in Tucumán, traditionally attributed to Jesuit missionaries, while Goya was created in what is now the city of ...
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