The salt does not crystallize - Unlike Parmigiano Reggiano, the salt does not crystallize, thus producing a grainy texture when broken.
Cow's milk cheese
Is a very hard and granularcow'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.