I just had this absolutely wonderful cheese tonight; Bellavitano Espresso. It's not a grana cheese, but I googled it and it's apparently a modified Parm cheese.
The cheese has a pliable texture, its moist, and it has that sharp "parm / almost cheddar" taste along with the calcium crystal formations in it. The rind is rubbed with a mixture of ground roasted coffee beans and oil. The cheese has practically no dry rind at all.
Also, looking at the nutrition fact label, the fat content is higher than the protein content, unlike a parm.
I'm trying to see if I can replicate a similar cheese. Am I on the right track in thinking this is a vac-sealed parm made with full fat milk?
Anyone know what this cheese is?
p.s. This Italian cheese is sooo good that I thought for a second that Wisonsin is an Italian province... Yes, Bellavitano is made in Wisconsin.