On Tue, 16 Jul 2019 06:53:37 -0400, Gary > wrote:

>Bruce wrote:
>>
>> Cindy Hamilton wrote:
>>
>> > Bruce wrote:
>> >> You're comparing a generic supermarket thing to a real, regional type
>> >> of cheese. Chalk and cheese kinda thing.
>> >
>> >Contrasting, I think you'll find.
>> >Contrasting the harsh Kraft with the mellow Parm-Reg.
>>
>> It's a crazy, American comparison.
>
>All she is doing is comparing dried, concentrated and stronger
>(harsh) with fresh and weaker (mellow).
>
>It's just dried and grated real parmesan, Bruce. No need to get
>all uppity about it but you tend to do that often so.....

Comparing Kraft gunk versus real cheese is like comparing McDonalds to
a restaurant. Only an American...