WTF? The official website photo of "American Grana" shows a wheel with holes. This is not Swiss cheese: it's a major defect that is evidence of bad fermentation.

Apart from the demented indications (the "Parmesan" is aged far too little to allow grating) and recipes (e.g. Aglio e Olio spaghetti, the most inappropriate place to put grated cheese of any type on), these wheels are seriously tiny, presumably for industrial production reasons.

It would be nice to find details about their production process, especially what they do with cream.