So I’ve managed to end up with two Costco-sized containers of Kraft grated parmesan. I’ll reach for real parmesan 95% of the time, with Kraft being an occasional nostalgia pick, but these will go bad long before I can get through them at my normal consumption. The containers are both opened, so can’t donate and I’m loathe to waste food, so been trying to think of ways to use it all up.
These sad, dense, salt pucks (with a sprinkle of everything bagel seasoning) were an attempt to make parmesan crisps. Thinking of trying again with smaller spoonfuls spread thinner, but don’t know if the cellulose additive makes the endeavor hopeless.
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And try to forget the smell of baby vomit from that crap.
Butyric acid (the baby vomit smell) is a quintessential component of parmeggiano reggiano.
Kraft Parmeesian is not parmeggiano reggiano. It’s as close to reggiano as olive garden is to italian food.
Doesn’t matter, they both have the butyric acid smell since it’s an essential component of the style.
Good on a weeknight spaghetti, bad for parmesan crisps.
IIRC Kraft parmesan isn’t really parmesan cheese.
It is, but it also has powdered cellulose to prevent caking.
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Is it from Parma? No.
We’re not in Europe, your DOP rules have no power here.
You can buy the low grade fake parm if you want. It doesn’t change the fact that the real thing is a superior product.
Brother, Kraft’s American cheese isn’t even legally cheese. You’re having a superiority complex against a kid on the short bus.
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lmfao at first I read this comment without remembering the context. Was very confused why someone was talking to me about cellulose and “cake”.
Darn, good attempt though
@thrawn21 looks like flowers
Here I thought they kinda looked like cookies :p
@thrawn21 they can look like both ;p
Try melting it in a bit of milk? Might cool down to a better consistency, with that anti-caking powder blended in.
