Various different types of Parmigiano are available indeed. Some are made in large factories while other ones are made by a couple brothers with some cows. The culture is indeed there, which does not mean such a cheese can not be replicated or even made better somewhere else. Indeed, if you buy Parmigiano outside of Italy it is likely that what you're buying is coming from a large production facility. However in Italy it is not uncommon to have small productions serving just a few villages.

However, regardless of this, counterfeit products are a problem for this system. Counterfeit products are not necessarily worse, however do not need to comply with the same quality standards which are in fact required in the production of Parmigiano. Allowing counterfeit products to be sold, especially in Italy, would likely drive out the production of proper Parmigiano and eventually result in a quality degradation.

After all, Parmigiano tends to be a cheap product; don't be a dick and buy the real thing. I believe price increased recently, but I still see 36 months aged Parmigiano for about 15 €/kg while in Spain it is common to pay 10-15 €/kg for fresh cheese.

I can walk down to the local whisky shop here in northern Scotland and choose from various whiskies. But it's only an illusion of choice. Despite the romantic marketing and harkening back to the founding origins it's nothing but factory made mass produced goods now.

Is anything stopping you from making your own and selling it at 90% of the price? Other than the decade plus that it takes...

a) joy to you for spotting my spelling mistake.

Here in N. Italy I don't have a wide variety of Parmigiano, regardless of spelling, but a good variety of hard cheeses of both cows and sheeps milk. They don't claim to be from Reggia di Parma because that would be a lie. Beyond the local ones, there are the grana Padano and there is the Sardinian guy who has various ages of Peccorino Sardo. Can't remember if there is much Peccorino Romano around. They have lots of that down in Rome.

So... yes, there is lots of cheese around. Up here we don't get much of the small producer Parmigiano, which gets sold at the markets down in Emilia Romagna. Almost by definition, for me, much less you, to ever see a sliver of it, it has to be from a big producer. Or you can have a locally made grana and it might even be good. That producer is just going to have to build their own reputation and not freelode on someone else's.