>In the end, it’s probably much like wine (or anything else). There’s reasons some bottles are more expensive

From Food & Wine Magazine:

>But despite the fact that more than 330 dairies hand-produce Parmigiano-Reggiano, all of these cheeses taste surprisingly similar. That's because the methods of production are so tightly regulated. By contrast, with French wines, for example, you'd pay close attention to the winery, even with bottles from the exact same appellation. But with Parmigiano-Reggiano, the producer is of less importance. Either the Consortium approved it or it didn't, and if it did, you're getting quality cheese.