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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Chicken and Broccoli Alfredo Bake - YUM
Date: Tue, 29 Oct 2024 20:22:26 +1100
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On Tue, 29 Oct 2024 08:57:56 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:

>On 2024-10-29, Bruce <Bruce@invalid.invalid> wrote:
>>
>> It's clearly Frankencheese. There must be something better available,
>> even in supermarkets. Imagine making a crap product and then feeling
>> the need to add potassium sorbate "to protect flavor".
>
>It depends on the supermarket and the location.  If the customers
>don't want better cheese, the supermarket won't stock it because
>it won't sell.
>
>Domestic Parm is fairly common, though.
>
>https://www.seriouseats.com/domestic-parmesan-taste-test-parmigiano-reggiano

That's the thing. If you look at that Trader Joe's Parmesan, there's
nothing wrong with the ingredients, compared to Kraft's. Maybe
Hawaiians would freak out if they tasted something without additives,
though.

-- 
Bruce
<https://emalm.com/?v=SQqZJ>