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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)

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