You should consider Parmigiano Reggiano "table cheddar" for eating not just for granulating. In Emilia-Romagna it is routinely joined with pears and walnuts and had a great time close to the completion of a dining experience. Many trust it to be at its best at 24 to 30 months, when it is as yet fragile and crumby, with little crunchy spots from the crystalised salt, yet rich and complex in flavor.
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