If you’re reading a website about cheese (this one) and you’ve never had parmigiano-reggiano (the topic at hand) then… well, it all depends on if you’ve had the “fake stuff” or not.
If you’re reading a website about cheese (this one) and you’ve never had parmigiano-reggiano (the topic at hand) then… well, it all depends on if you’ve had the “fake stuff” or not.