Reggianito is an

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 ...

that is a very hard, granular, cows' milk

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

. 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 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.

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History of the Parmigiano-Reggiano consortium
from the Consorzio del Formaggio Parmigiano-Reggiano site

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See also