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Cheese from Argentina
Argentina's small grana-type cheese. Raw or pasteurised cow milk is set with rennet and a thermophilic whey starter rich in Lactobacillus helveticus, the curd is cooked at about 50–56 °C, pressed and salted, and the 5–10 kg wheels ripen at least 6 months. Studies ripen it at 12 °C and 85 % humidity. Made in 4 steps over 6 months. The longest step, ripen, takes at least 6 months (Código Alimentario Argentino 2006) and runs at 12 °C (Sihufe G.A. et al. 2010). Lactobacillus helveticus does most of the fermenting.
| Main step | at least 6 monthsSet[caa-635] | Ripen |
|---|---|---|
| Temperature | 12 °CMeasured[sihufe2010] | Ripen |
| Cow milk · Whole or standardised for fat; raw or pasteurised[caa-635] |
| Lactic acid bacteria cultures · Natural whey starters or selected Lactobacillus helveticus strains[caa-635][candioti2002] |
| Rennet or other suitable coagulating enzymes[caa-635] |
| Salt (sodium chloride)[caa-635] |
| Cream, milk protein concentrate, calcium chloride · Optional[caa-635] |
| Starter: natural whey culture or selected Lactobacillus helveticus |
Total time across the recorded steps: 6 months
What changes: Whey starter and rennet go into the cow milk and it sets to a curd
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Reggianito follows the grana method of Parmigiano Reggiano, but it is a much smaller wheel (5–10 kg) ripened at least 6 months, may use pasteurised or standardised milk, and is made under the Argentine food code, not a protected origin.
Raw or pasteurised milk is allowed. The Código recommends keeping these hard cheeses at no more than 20 °C to keep their character.
Every number is labelled with how it is known. How this atlas is made
A 2010 study calls Reggianito a grana-type cheese typical of Argentina and its most exported cheese. Its standard sits in Article 635 of the Código Alimentario Argentino, with Parmesano, Reggiano and Sbrinz.
