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.
Still, I’m almost positive it’s not in the Kraft parm. Like I said in the text, I don’t like it because its more flavorful or anything. I like it because it’s bland lmao.
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