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.

  • joao@aussie.zone
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    9 months ago

    Posted this in the right place, that’s quite an c/unpopularopinion. The only better place to post it would’ve been c/wrongopinion