| Džiugas | Lithuania, Telšiai City civil parish | | 12 months – 10 years | |
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| Grana Padano PDO | Italy, Po valley | Raw cow milk, kept at 8 °C or more, part-skimmed by natural creaming at 8–20 °C; lysozyme up to 2.5 g per 100 kg of milk is allowed against late blowing | 9 months from moulding at 15–22 °C; "riserva" means at least 20 months | |
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| Granone lodigiano | Italy, Lombardia | | 2–4 years | Thick, hard, smooth, dark gold to brown; oiled with linseed oil |
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| Reggianito | Argentina | Cow milk, whole or standardised for fat; raw or pasteurised | At least 6 months for 4–10 kg cheeses | |
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| Sbrinz AOP | Central Switzerland | Raw cow milk, partly skimmed | At least 18 months before sale | |
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| Trentingrana (Grana Padano PDO, Trentino type) | Italy, Autonomous Province of Trento and five communes of the Province of Bolzano | Raw milk from Trentino alpine-valley cows fed no silage all year; no lysozyme | At least nine months, as for all Grana Padano; 'Riserva' after 20 months | |
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