I find Parmesan and Pecorino to be the king and the prince of cheeses. They have an intense salty flavor, a distinctive nutty finish, and a robust natural aroma used atop pizzas or pasta.
Both kinds of cheese derive from raw milk. Parmesan and Pecorino age between one and two years in a musty temperature-controlled cellar. While they mature, cheesemakers turn their rounds throughout the aging process. After spinning the wheels, they take a silver hammer and tap them to ensure their tone reflects the cheese's performance. A cheese trier is another measurement instrument. They use it to hollow out a tiny bit and see how the cheese forms. After examination, they return the bit to the cheese wheel. If you find a cheese bit, make a wish, it's good luck!
Parmesan Reggiano is a DOP, a PDO in the states. It must be made from the raw milk of Vacca Bruna cows, with three simple ingredients, in copper vats, and aged at least twelve months before being sold to the public. These are the required standards of measurement to meet the DOP seal. Other kinds of parmesan aren't a DOP and don't have an age requirement before selling it.
Pecorino Romano DOP is a fantastic cheese made from Sarda sheep's milk and aged 8-10 months. Use it for cacio a pepe, a flavorful pasta dish with lots of cheese.
I love these cheeses for multiple dishes, not just as toppers. Consider them as a salt substitution since their composition is naturally salty. These cheeses are very dry, so add them first in your recipe since they require moisture and additional time to break down. They are tasty in many formats. My favorite is shredding them over a Silpat, throwing them in the oven for Parm crisps, and placing them atop tomato soup.