Two brands dominate the market – SanCor and Conaprole – and both are exclusively imported by Arthur Schuman Inc.
Reggianito & Parm Dolce
Traditional Italian cheese-making was brought to South America following World War II. With technical assistance from Arthur Schuman Inc., the dairy-rich countries of Argentina and Uruguay learned to make fine Parmesans with flavor profiles that paralleled Italian cheeses. The wheels, however, have a different shape. They are higher and smaller and called "Reggianito" which means little Reggiano.
These Parmesans are well-priced and deliver high flavor. They are perfect for grating and shredding. Sancor is the largest co-op in Argentina and Conaprole is the largest cheese maker in Uruguay. All cheeses are produced in state-of-the-art facilities.
Reggianito
Perfect for grating and shredding.
Black Wax Parmesan
For visual appeal for food service and caterers.
Basato
Semi-hard. Unique flavor profile. Shreds perfectly. Good eating cheese, alternative to provolone.
Parm Dolce
Grana notes. Great for grating.
Goya
Parmesan flavor, produced according to ASI specifications. Smaller wheels for easier handling. Price / value for grating and shredding.