The same way that coffee runs the gamut between the gnarliest of instant coffees to 3rd wave single-origin craft brews. Almost every step of the production chain is different, and while they're all technically coffee, they're basically different products, that get enjoyed in different contexts. Weirdly, I enjoy a 80s style black coffee when I'm at the greasy spoon around the corner - it just feels right.
Your Green Tube Mystery Powder is a product sold under a name that is probably technically correct (Parmesan) but the "real thing" is a product that behaves completely differently and doesn't meet your wants or needs.
Real parm is awesome shaved in salads, mixed in fancy pasta or risotto, etc.
But they are as different as cheddar and mozzarella. They taste nothing alike.
This is all just a matter of taste, though. Sounds like maybe you grew up with the green tube mystery powder, and developed a liking for it, and that's "parm" for you. You never developed a taste for the "real" stuff, and that's fine! We all like what we like, and no one should tell us that we're liking it wrong. (I, too, grew up with the green tube mystery powder, but my tastes changed. It happens.)
> Sometimes if I'm looking for a snack I just pour the green tube mystery powder directly into my mouth.
This made me chuckle; I used to do the same thing when I was a kid (despite the disapproving look from my mother). I've tried it as an adult though, and now I don't like it (not quite "gross", but not something I enjoy).
That's exactly why I use Parmesan from a block of cheese. It has so much more flavor, and I find that far superior. That doesn't make you wrong, of course... taste is subjective. Just thought it was funny that we have opposite views on the stronger flavor.
I started buying real block of Parmesan cheese and it's certainly different more sour. The crystals closes to the rind are where the flavour is. Kraft may not even be Parmesan US laws allow other types of cheaper cheese and lots of cellulose sometimes 40%. edit: I should note the crystals theory is from a Parmesan factory documentary. Is it true? They seem to believe it is.
I think it's to the point now where Kraft and real Parmesan are close to the same price especially if you factor in less cellulose in the real stuff.
And the finer the cheese is grated, the more surface area, so the more cellulose you need.
It's not optional.
(Also no idea what crystals you're talking about, but you don't eat the rind. You can save it to add flavor to soups though, taking it back out at the end. That's just more about not wasting it since it's inedible though.)
If you want a proper comparison, use a consistent cheddar or mozzarella from the same brand. When preshredded it tends to be drier, but melted there's little difference.
Not sure that's necessarily a fair test if people are otherwise talking about shredded cheese that at least you can see what the bulk material is and that it vaguely resembles cheese.
