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.
How about fake syrup vs. real maple?
Fake maple syrup if all you want is sugar. Real if you want more depth. I can see some people not liking real because real syrup is more bitter and bitter isn’t a popular flavor.