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The Smart money is on the cheap, local, good cheese. In Florence that's likely a Peccorino of some kind I think. Parmesan is obviously a Parma thing and that isn't it although I'm sure it's lovely.
Buy whole (small) cheeses if you're flying. Like 1-2kg. Although parmesan is fine at any temp really keeping it in an air tight wrap is not good (that goes for any cheese if it's going travelling). A whole parmesan is 40kg and you need tools n skills to crack (not cut) it :-) A small Peccorino you can carry, keep good and cut.
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http://www.famigliachiari.it/Prodotti/Parmigiano.htm
Apparently it's something equally delicious and regarded. Although I never heard of it (despite being born and raised 100km from where it seems to be produced), it seems a quite bespoke version of Parmigiano.
How does it taste? Do you want to trade a wedge of it for an equivalent one of 30month cured Parmigiano?
Also, how much did your mrs pay for it? I'm assuming around 30/40 euro/kg
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miro_o
giofox
@inchpincher
Mrs IP pops to Florence for work and I ask her to grab a wedge of Parmesan. "The man in the shop said it was Parmesan". Hmmmmm
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