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.

  • AA5B@lemmy.world
    3·
    4 months ago

    I’ve been getting shaved Parmesan and could never go back, but it definitely is a stronger flavor (that’s one of the reasons I like it).

    However you could also try other cheeses or form factors.

    • I recently picked up shaved Asiago for something else, and my kids appreciated the less strong flavor.
    • “shaved” is a great form factor because of how well it melts, but you could get “shredded” any cheese, or make your own. I used to use shredded mozzarella: great melting and you can’t get more mild than that

    Edit: may not be DOP, but is real cheese, no sawdust

    • idunnololz@lemmy.worldOP
      2·
      4 months ago

      I tried it all. I tried shaved, I tried shredded and I tried grated, and I didn’t like any of it. Shredded was probably my favorite because it distributes the Parm a lot more evenly since the pieces are super tiny, but the flavor is still too strong in my opinion.