real parmigiano doesn't have preservatives so it'll mold in a month after opening; grana padano usually does have and will last longer; both will become dry in time after opening.
in genera both tastes ok even when they dry out, albeit they gets saltier; if one eats cheese slowly, I'd suggest to get one relatively younger (i.e. 9 months) so as the flavor matures it doesn't get overly strong.
they both contain a lot of cholesterol and lot of calories, so I wouldn't call them miracle food, but they do have some nice properties, like they're some of the few cheeses that are suitable for lactose intolerant people (still not for lactose allergic people but ymmv) which makes them a good source of calcium.
in genera both tastes ok even when they dry out, albeit they gets saltier; if one eats cheese slowly, I'd suggest to get one relatively younger (i.e. 9 months) so as the flavor matures it doesn't get overly strong.
they both contain a lot of cholesterol and lot of calories, so I wouldn't call them miracle food, but they do have some nice properties, like they're some of the few cheeses that are suitable for lactose intolerant people (still not for lactose allergic people but ymmv) which makes them a good source of calcium.