NationStates Jolt Archive

New Parmesan cure process threatens Italy's producers. (http://www.dairyreporter.com/news/ng.asp?n=62917-kraft-foods-parmesan-geographical-indications)

It is clear that US companies prefer quantity [of profit] over quality [of product], and that's a serious problem. Is it smart to lessen the quality of a product, and possibly ruin a good thing? I feel this could hurt Kraft's reputation. The money hungry bastards.

What type of cheese do you like most?

I love bleu cheese, and yes, I know that's a really old article. >.>

Not the biggest fan of cheese. Most cheeses are only good if they're on something.

Worst. Copycat thread. Ever.

Worst. Copycat thread. Ever.
Pah. Say Cheeeeese! http://www.section.at/img/smiley/smile2.gif

Most Kraft "cheese" isn't real cheese but "processed cheese." If you want cheese, go for the real thing. You get what you pay for when it comes to cheese.

I like lots of different cheeses.

I'll use Kraft Parmesan if there is ABSOLUTELY NO CHOICE.

I usually have a nice block of parmigiana-reggiano or parmigiana-romana ready to be grated on hand, though.

I think that by law the stuff manufactured by Kraft should not be allowed to be labeled as food, never mind as cheese.

I will wait for the real stuff, and pass entirely on Kraft's product. It costs more, but is SO worth it.

How odd that I get home, open up my newly purchased camembert and this is the first thread I see.