Aged cheese allergy, what would be a good substitution?
Some cheeses, especially here in the Netherlands, are covered in a plastic layer to prevent moulds from gaining access to the product. If the molds are indeed all you are allergic to, you might want to try an aged Gouda cheese as a substitute for Parmesan.

It will provide you with a very similar taste, provided you go for the really aged kinds, like This brand that is sold internationally

To get the effect that you would normally get from Parmesan you need to get a cheese that was aged at least 10 months, otherwise it will be too creamy and might ruin the texture of your dish.