Reggianito Реджанито) is Argentina’s most widely produced and exported hard cheese, created by Italian immigrants in the Río de la Plata region as a local version of Parmigiano Reggiano. Its name, a diminutive of “Reggiano,” refers to its small cylindrical wheels, in contrast to the large barrels used for Parmesan. It has a hard, granular, and crumbly texture, a straw-yellow color, and an intense flavor, slightly saltier than its Italian counterpart, with a maturation period ranging from six months to a year.
Kual S.A. the micro-perforated mold for this cheese—suitable for both grating and portioning—custom-made to the dimensions required by each plant.