this post was submitted on 30 Nov 2023
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If you've ever actually cooked with authentic parmigiano reggiano you would understand why. It's absolutely fantastic stuff.
I used to cook with just whatever old cheddar was on sale at the big box stores. Then my father bought me a couple wedges of authentic parmesan and pecorino romano for my birthday. I will never go back. It's not even comparable. I always have them on hand now.
You're comparing cheddar to parmigiano. Those are two completely different styles of cheeses. Try the same recipe with a parmigiano and a grana padano, and it will be much closer, and you very well may appreciate the difference in price between the two.
Implying that all cheeses of the same type are roughly equal is insanity if you actually cook. Even between different producers of the same region in the same country you can get wildly different texture, humidity, flavor, behavior when heated, etc.
I think you're understating the difference between cheap Cheddar and authentic Parma.
It's like when the recipe calls for a glass of dry white wine, but the person exchanges it for Colt 45 malt liquor and thinks the recipe was the problem.