I’ve been thinking about this recently since I’ve been making a lot of pasta and I actually prefer the taste of Kraft parmesan cheese on a lot of things over the “real” parmigiano reggiano especially when it’s used as a topping eg. ceasar salad and pasta. I find that parmigiano reggiano has way too strong of a flavor and it clashes too much when eaten with other things.
No because then I won’t have enough Parm to spread it out. Using kraft Parmesan allows me to spread the Parm evenly so every bit has a good amount of Parm in it. If I only add a tiny amount of Parm then it’s very likely I won’t taste it much at all.