Depending on your definition of “real,” they’re probably correct. It was real cheese, before it was dehydrated, powdered, and mixed with an emulsifier (probably sodium citrate) so it would reconstitute itself into a cheese sauce. I’ve become a little more sympathetic to this sort of thing since I bought of pouch a sodium citrate off the interwebs and started emulsifying things I didn’t think could be emulsified, like an entire wheel of brie.