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.
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.