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.
Obviously you can do whatever you want with your own food, but surely if you’re finding parmesan too strong then the solution is to just use a bit less parmesan?
No because then I won’t have enough Parm to spread it out. Using kraft Parmesan allows me to spread the Parm evenly so every bit has a good amount of Parm in it. If I only add a tiny amount of Parm then it’s very likely I won’t taste it much at all.