Peter Aitken > wrote:

> And, as you probably already know, there is no substitute for the genuine
> article.

Actually, there is. Grana padano and Parmigiano Reggiano are very
similar and sometimes indistinguishable, especially artisanal Grana
padano labelled "di testa", meaning it has been made between April and
June when the cows are feeding on fresh grass.

Victor