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As a child who ate plenty of Kraft parmesan cheese from a can, I never understood quite why we put it on our spaghetti in the first place. It had little to no flavor (which was fine by me, picky eater that I was) and seemed purely decorative--cream-colored powder that slowly melted into the dark red tomato sauce.

Wasn't til I was in college that I learned about the real stuff and that it actually had flavor. (And that you were allowed to eat it in chunks, too.)

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