"I love excellent X, but will (or won't) enjoy lesser quality X"

[wolfpup]

@Smapti

On the other hand, I won’t put up with any form of “parmesan cheese” other than real imported Parmigiano-Reggiano, and when cooking with it I insist on buying it in wedge form and grating it myself so I can see from the markings on the rind that it’s the genuine article and doesn’t include any fillers. I always insist on grating my own cheese rather than buying pre-shredded, anyway; I can taste the difference the anti-caking agent makes in the pre-grated stuff.

I agree in principle, and some of the stuff sold as “parmesan cheese”, such as the Kraft stuff that sits on the shelf unrefrigerated, is indistinguishable from sawdust. However it’s possible to get good quality pre-grated Parmigiano-Reggiano and I just find it more convenient, plus the machine-grated stuff tends to be finer and more suitable for many uses. The stuff I buy is grated in the store from good quality imported Parmigiano-Reggiano and comes with a label showing the brand and the various attributes of the cheese it was grated from.