I keep trying to find a decent Russian Parmesan, and today tip number two (the first was here)

Gran Re is a good attempt; overall the cheese turned out better than Vyatka's.
The structure is a bit non-Parmesan-like (possibly due to the process of cutting into blocks), but the flavor is quite confident, saltiness is on point, and there are slight hints of creaminess too.

The production is located near Yekaterinburg, the plant's design capacity is 800 tons per year, and the chief technologist was taken into slavery was hired, apparently an Italian, and even with awards.

I tried the 12-month aged version, now I need to find the 24-30-36 month versions; it should be interesting.