Parmigiano Reggiano and Grana Padano are two finest cheeses.

Parmigiano Reggiano and Grana Padano are two finest cheeses, and Mantua - where they are considered a tradition - is the only Italian province that produces both of them: Parmigiano Reggiano South of Po river, while Grana Padano North of Po river.
In 2006 there were 22 dairies producing Grana Padano and 25  producing Parmigiano Reggiano: they processed almost 600 millions kg milk. This means dairying is very important for local economy.
Parmigiano Reggiano and Grana Padano are also central ingredients in Mantua cookery; still, they are extremely appreciated by gourmets, who can recognize the flavour of each of them.
A centuries-old tradition gave those cheeses round a precise size and weight - this last one is about 35 kg.
Still, the more they mature, the better they may taste. You can grate them over pasta or soup to enrich its flavour. But you might also finish your meal with a small piece of Grana Padano or Parmigiano Reggiano and mostarda - a typical kind of sauce made of pickled candied fruit in a spicy syrup.