Make Cheese - Lipase (Lamb) 10UC - 50g

Lipase is an enzyme in milk that attaches itself to fat globules to break the fat apart. This breaking or 'lipolysis' is what gives your cheese the piquant flavour. 

Lipase enhances the flavor of Italian and other specialty type cheeses. The lipase powders are extracted from pre-gastric tongue root glands of lambs.