Yes. It's hard to convince Americans just how absolutely revolting Hershey's is to the European palate.
That Europeans aren't falling over themselves to condemn the revolting nature of Parmesan suggests to me their dislike of Hershey's is largely based on snobbery.
It just amuses me that people bring up the vomit thing (actually butyric acid) like it is some laughable feature of Hershey's and inherently horrifying.. but they never mention all the other foods that are high in butyric acid, and are in fact loved by foodies.
People can dislike hersheys, but going on about how it "is made to taste like vomit" like it is a shocking revelation, is a double standard.
Europeans have access to the real thing: Parmigiano Reggiano. Butyric fermentation is kept under control because it can ruin the cheese's taste and aspect in a very obvious way (by creating holes).
Parmigiano Reggiano's direct italian competitors - Grana Padano and Trentingrana - "cheat" by using lysozyme to inhibit the bacteria responsible for producing butyric acid.