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.
I don’t know what this Kraft thingamabob tastes like, but I recently tried this soy-based parmesan-like topping and well, it certainly tastes different from parmigiano reggiano and it doesn’t taste perfect, but I don’t either think that parmigiano reggiano tastes perfect, so I’m kind of undecided, taste-wise.
Parmigiano reggiano just has this pungent rennet taste, which means you can only use it in homeopathic doses…
Half of my plate of pasta is parm or other hard Italian cheese so to each of their own I guess