Top 3 Argentinian Natural Rind Cheeses

Provoleta is the Argentinian version of the famous Italian Provolone cheese which is believed to be an invention of Italian immigrants who wanted to blend two national cuisines. It falls into the category of pasta filata, or stretched cheeses, and is usually made with fresh cow. Provoleta is usually shaped into long cylinders and left to mature for at least three months. Mild in flavor and usually-semi hard and springy in texture, it has a distinctive yellow color and is specially designed for grilling. The favorite way to enjoy the cheese in Argentina is to cut it into thick slices, grill, season, and serve as a satisfying appetizer followed by the famous Argentinian asado.Expand

Reggianito is a hard Argentinean cheese produced from pasteurized or unpasteurized cow's milk. Its flavor is salty, while the texture is crumbly and grainy, so it is usually grated. The name comes from the Spanish diminutive for Reggiano since the cheese was smaller than Parmigiano Reggiano, after which it was modeled. Another reason for this name is that Italian immigrants from Reggio Emila created it and because Parmigiano Reggiano was called either Parmigiano or Reggiano. Due to its robust flavors, Reggianito is often used in a variety of pasta dishes and casseroles.Expand

Sardo is an Argentinian cheese produced from pasteurized cow's milk. When sardo is young, its texture is quite smooth, so it can be sliced and consumed on its own. It has a mild and salty flavor, and develops a crumbly, grainy texture as it ages, making it suitable for grating, so it is regularly used in various pasta dishes, casseroles, and soups.Expand