Parmigiano-Reggiano vs Reggianito

Facts

Milk: Cow
Texture: Hard
Type: Pressed
Rind: Natural rind
Country: Italy
Place: Emilia-Romagna
Status: PDO

Parmigiano-Reggiano is a hard cow's-milk cheese from a defined zone in Emilia-Romagna and a small part of Lombardy. Wheels are aged at least 12 months, and many are much older.

Facts

Milk: Cow
Texture: Hard
Type: Pressed
Rind: Natural rind
Country: Argentina

Reggianito is a hard cow's milk cheese from Argentina. The name is a diminutive of Reggiano, and it points to a smaller everyday relative of the Italian grating cheeses. The paste is compact, pale gold, and granular, made to be broken or grated rather than cut in soft sheets. Salt and time give it a savory, nutty bite that holds up in a hot dish. It is the hard cheese many Argentine cooks reach for when a recipe needs a dry, sharp grate.