Argentine cheeses

thumb|Sliced provoleta grilling on a typical Argentine asado rack Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled.

Sardo is a hard, grating cow's milk Argentine cheese that is similar to pecorino romano, although the latter is made from sheep's milk and is sharper. Sardo comes from Argentina, and is not to be confused with pecorino sardo, another Italian sheep's cheese. Sardo is traditionally coagulated by animal rennet. Its flavor is mellow, yet rich, and lightly salty. It is white-yellowish in color and is sold in blocks of about . Sardo cheese meets the U.S. Standards of Identity for cow's milk.

Reggianito is an Argentinian hard and granular cow's milk cheese. It was developed by Italian immigrants to Argentina who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name—the Spanish diminutive of Reggiano—refers to the fact that the cheese is produced in small wheels, rather than the huge Parmigiano Reggiano drums.