Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Cheese 11

What's wrong with "green can" parm?

iheartcooking | May 2, 201604:12 PM

I admit I can't speak for the Kraft stuff, but the few storebrand canned Parmesan cheeses I've bought contain only cheese and cellulose. Why is it commonly held to be utter crap? I love the real stuff and I know it's not the same, but this powdery salty stuff sure hits the spot on spaghetti and salad.
Does anyone else like it? (Obviously SOMEone does since it's sold in stores, I'm appealing to hounds in particular)

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound