Reggianito vs Sardo
Reggianito
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.
Sardo
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Argentina
Sardo is a hard cow's milk cheese from Argentina, and cooks keep it for the grater as much as for the board. The name points toward Sardinia, but this cheese is Argentine and the milk is cow's milk, not sheep's milk. The paste is pale yellow, firm, and granular, with a natural rind and a salty, mellow taste. A younger piece can still be cut into slices. An older piece turns drier and sharper, and it is the one that falls in flakes over pasta, soup, and baked dishes.