On Tue, 16 Jul 2019 11:39:21 -0400, wrote:

>>http://www.jewishfood-list.com/On Tue, 16 Jul 2019 08:44:20 -0400, Gary > wrote:
>
>>Bruce wrote:
>>>
>>> On Tue, 16 Jul 2019 06:53:37 -0400, Gary > wrote:
>>>
>>> >Bruce wrote:
>>> >>
>>> >> Cindy Hamilton wrote:
>>> >>
>>> >> > Bruce wrote:
>>> >> >> You're comparing a generic supermarket thing to a real, regional type
>>> >> >> of cheese. Chalk and cheese kinda thing.
>>> >> >
>>> >> >Contrasting, I think you'll find.
>>> >> >Contrasting the harsh Kraft with the mellow Parm-Reg.
>>> >>
>>> >> It's a crazy, American comparison.
>>> >
>>> >All she is doing is comparing dried, concentrated and stronger
>>> >(harsh) with fresh and weaker (mellow).
>>> >
>>> >It's just dried and grated real parmesan, Bruce. No need to get
>>> >all uppity about it but you tend to do that often so.....
>>>
>>> Comparing Kraft gunk versus real cheese is like comparing McDonalds to
>>> a restaurant. Only an American...
>>
>>It's real dried cheese, idiot.
>>
>>Note: I'm willing to bet you have never even tried the dried
>>kind. As usual, you talk from your troll ass.

Um, if it's grated it's dried.. really can't grate fresh parm.... most
people have never eaten fresh parm. And many restaurants and
especially pizzarias, put out grated parm but it's more often than not
Kraft, like out of those green shakers... they buy it in bulk so you
don't see the green Kraft shaker container. What do yoose think is
done with the old dried out parm that delis try to sell from a wheel
as fresh... once it dries (about a month after opening) they grate it
and put it out for sale by weight in plastic containers, and at a
lower price.
https://www.parmigianoreggiano.com/default.aspx