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.
We use both, for different things. I love, love real Parmesan (like will go stand at the display and smell it even if not buying) but there are some good applications for the dry shaky cheese, too.
Cesar salad though? Absolutely not. The shaved Parmesan is better, the shake on cheese is gritty and unpleasant on that.