Parmigiano Reggiano, Reggianito is often sold as Parmesan in the United States. It is salty, grating cheese with a grainy texture, so it is usually grated. The light straw yellow colour paste and robust flavour of Reggianito goes well with pasta, baked vegetable dishes, and casseroles.

Reggianito is cured longer than any other South American hard cheese, resulting in a rich, bountiful flavor. This cheese is slightly saltier than its namesake, but the white crystals in the cheese are not salt grains; they are crystallized free amino acids

Reggianito was also responsible for Parmigiano Reggiano receiving the PDO status, since Italian cheesemakers feared the Argentinean version would become a serious threat to their export market.

Reggianito means little Reggiano because the wheel has been reduced to 15 lbs. from the enormous 80 lb. drum the Italians produce. The Argentinian wheels are smaller because it was too difficult for oxen to move enormous wheels great distances.

Reggianito is a hard, granular Argentinean cheese invented by Italian immigrants from from Reggio Emila who arrived in the country after World War I. They wanted to make something that would remind them of their native Parmigiano Reggiano.

Forgot to mention this is the post that inspired me www.facebook.com/share/p/17aV...

Yep pumkins, tomatoes, Zucchini, any vegetables that have seeds inside are actually fruit.

Stardew is a trap, an adorable trap with horse hats.