Is a very hard and granular cow’s milk cheese, typically used for cooking or grating over pasta dishes.
It’s salty with a “rich and undeniably copious flavor” and becomes creamy when heated. Unlike Parmigiano Reggiano, the salt does not crystallize, thus producing a grainy texture when broken.
But just like it’s parent-cheese, it’s perfect for grating over pasta.
Aged over 18 months.