Argentine cheese

[3] In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year.

[4] Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.

[6] These cheeses are one of the few typical Latin American food products with nearly three hundred years of history, along with tequila from Mexico, pisco from Peru and Chile, and chicha, among others.

[5] Modern Argentine cheesemaking culture emerged as a result of the major European immigration wave that took place during the late 19th and early 20th centuries,[3][2] which turned Buenos Aires into a "melting pot" and a great cosmopolitan city, while radically changing the customs of both the working and upper classes.

[9] The provinces with the most important cheese production are Córdoba, Santa Fe and Buenos Aires,[3] and to a lesser extent La Pampa, Entre Ríos and San Luis.

Reggianito , a Grana -type cheese, is the most important hard cheese in Argentina, being the most exported and most consumed in the country. [ 1 ] Based on cheeses like Parmesan and Grana Padano , it showcases the enduring influence of Italian immigration in Argentine cuisine . [ 1 ] [ 2 ]
Created during the colonial era , Goya is among the oldest cheeses that originated in the Southern Cone region of South America . [ 5 ] [ 6 ]
Another cheese of Italian heritage, Sardo is based on Pecorino Romano . [ 4 ] Depending on its age, Sardo can be recognized as either a semi-hard cheese, [ 4 ] or a hard cheese. [ 12 ]
Cremoso , the most popular cheese in Argentina. [ 8 ] [ 22 ]