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inchpincher
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