Think Italian food.  What is the quintessential Italian cheese?  Parmigiano-Reggiano!

The production of Parmigiano Reggiano is restricted to the provinces of Modena, Parma and Reggio Emilia and partially Bologna and Mantova. Due to the geographical position of the production zone this cheese is unique and impossible to imitate. Even the name itself shows the close link with the surrounding areas: the towns of Parma and Reggio Emilia.

The traditional marking with the inscription in full “Parmigiano - Reggiano” is impressed along the side of the whole cheese and enables the identification even on small pieces.
The structure of the cheese is unmistakable-- granular, typically breaking into slivers, fragrant and with an unmistakeable delicate aroma.

If you are cooking Italian, you must have this in your kitchen!!