Lipase does produce a distinct flavour. I've made a few montasio's, where I used 1/4 tsp for a 10 L make (which was following a recipe). Turns out, that's probably too much for a table cheese and in the future I would cut it back quite a bit. However, as a grating cheese, it's fantastic! So, age your parm out for a year or more, and then use it grated over pasta, etc. I think you'll find it is really good that way.