REAL cheese is bacteria fermented milk solids.

This kraft shit in a jar is just sawdust with bacterial-fermented-milk-solid flavoring added.

>>22101364
I like it. It just works and it lasts forever. Bought some fancy parmesan once and it turned green after three days, long before expiration. Insane.

shakey cheese

>>22101386
skill issue retard

Is there hate? maybe a heated non-person has an opinion, but it does exactly what it says. It's grated parmesan.

>>22101364
Tastes like shit, but otherwise it's OK.

>>22101364
It has barely any flavor compared to better cheese. It's not terribly offputting, just bland.

>>22101364
It doesn't fucking taste like anything

>>22101364
>It's just virtue signaling over bacteria.

What the fuck are you on about, retard?

>>22101455
>a heated non-person has an opinion
sums up /ck/ pretty well

>>22101364
I'm not a fat, poor American. In civilized countries we eat real food.

>>22101386
>it turned green after three days
Is there a reason that happens with Parmesan? Last 2 wedges I bought molded early (bought months apart), but I never have that problem with sharp cheddar. I actually switched over to grated sharp cheddar with pasta and pizza

>>22101681
I'm not sure but it never happens with the Kraft stuff in OP. That's why I just use that.

>>22101681
>sharp cheddar
You live in a shithole where there is no real cheese evidently.
There’s your problem.

>>22101386
>>22101681
Fucking what? Parmiggiano reggiano lasts for months in the fridge. I have literally never had any go bad and I've kept it for 6+ months at a time.

>>22101536
>Tastes like shit
of course, it's american

>>22101965
Cutting around the nasty green mold isn't the same as it "lasting for months"

>>22101681
See >>22101965
I like to keep a big block of the Costco stuff in the fridge. Sad thing is that I never actually use it for cooking. So after it sitting there for six months, I realize it might go bad some day and start devouring it. At worst there might be a little blotch under the rind on the back, but usually not even that.

>>22101965
I've had a store sealed wedge in the fridge for three years that still looks fine, I just never used it.

>>22101364
Tastes like shit.
>>22101386
You're a liar or a retard, maybe both. Parmesan is a long-lasting cheese.

the anti-caking shit they put in makes it melt wrong and clump up in food

I guess this post belongs here.

Yesterday I was in a grocery store in NC and for whatever reason, you never see real parmegiano reggiano in stores down here but it was everywhere in NY... but yesterday I found a wedge of "parmesan cheese". Certainly not PR, right off the rip. Too smooth, way too soft, color wasn't right, "aged 10 months" on the package. The ingredients were on point though. Anyway, this stuff tastes exactly like PR even if the texture is way off.

Grate this stuff, pack it with cellulose to prevent caking like in the OP and you have an affordable PR substitute that tastes the same. TLDR there's really nothing wrong with Kraft's version. It's still cheese, it's still the flavor you want, and your body needs cellulose anyways.

>>22101364
Because it's American "cheese". Instead of being Parmigianino reggiano GOP

>>22101681
Real Parmigiano Reggiano has never grown green mold for me. Even after extended non use, it's only ever had a white bloom on it that did not penetrate deep into the wedge. It can literally just be cut away and used like normal. Inb4 this somehow makes the cheese better.

>>22101681
It might be getting wet from condensation which will cause mold growth.

>>22101364
If I buy a bottle that has water written on it, it better be water.
If I buy a bottle that has bleach written on it, it better be bleach.
According to the FDA standard, any cheese can be legally labelled "Parmesan" in the US if it meets the following criteria:
-It is made from cow's milk. May include coloring, bleaching with benzoyl peroxide, water, milk powder, concentrates, brine, calcium chloride
-It has a maximum moisture content of 32.00%.
-It has a minimum milkfat content of 32.00% in the solids.
-It is cured for a minimum of 10 months.
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-133/subpart-B/section-133.165

>>22101364
Its flavorless and contains cellulose filer

>>22101386
shouldn't have rubbed your dick all over it