Pat/AR Parmesan question

Pat, usually if the recipe means "fresh" most recipes
will state "freshly grated or shredded" just as BB said.
For what it's worth, even the freshly grated or shredded
parmesan cheeses in the refrigerated section are nothing
like buying a wedge of good Parmagiano/Reggiano parmesan
& grating it yourself. Yes, it is very expensive per LB.
but keeps very well frozen. The taste difference between
them is unbelievable. Often times you end up using less
too. The second best tasting type is the Argentine
parmesans. They are a little less expensive, but still
have a better taste than the "generic" (so to speak)
fresh parmesans. Sometime just buy a little wedge & give
it a try. Nothing beats the real thing!
Anybody else feel the same way? (or not)