I’ve been thinking about this recently since I’ve been making a lot of pasta and I actually prefer the taste of Kraft parmesan cheese on a lot of things over the “real” parmigiano reggiano especially when it’s used as a topping eg. ceasar salad and pasta. I find that parmigiano reggiano has way too strong of a flavor and it clashes too much when eaten with other things.
correct. maybe it’s the nostalgia, my ruined american taste buds, the cellulose, but it’s delicious. proper cheese is too expensive and you have to get the grater out and grate it then wash the grater and …