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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Half a pound of heavily buttered pasta with lots of Kraft green can Parmesan.[/quote]

This is delicious. I sometimes add hot sauce, Texas Pete is best.[/quote]
Imagine how good it would be with real cheese, and not that green can stuff?  [/quote]

You realize it is real cheese, right? [/quote]

It's technically real cheese, but it's not real parmesan cheese. It's mixed with fillers and anti-caking agents, and the base cheese is only allowed to be called "parmesan" because there are no laws that govern the term in the US, unlike Italy where actual parmesan is made. Kraft actually isn't allowed to sell its green can cheese as "parmesan" anywhere in Europe. [/quote]

It’s not real Parmigiano-Reggiano.  Which means it did not originate from Parma, Italy.

Just like most American Champagne does not come from champagne France. Just like it’s illegal to sell California  “champagne” in Europe they must call it sparkling wine.

We know Kraft Parmesan is not Parmigiano-Reggiano, we know it has anti caking agents in to that why it’s on this thread.[/quote]

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