[zeitg3ist]

If you buy it vacuum-sealed from a shop, the packaging usually has additional branding from the producer.

Not a "favorite dairy", but if it's convenient to do so, I usually look for the "vacche rosse" type, which is more expensive but also noticeably different (and better). Of course it would be a waste to grate it over pasta; better to eat it on its own.

[darkwater]

Vacche rosse 24 months and a glass of red wine, you just made me salivate.

The 36 months is too strong in my opinion, still delicious but I like the 24 more.