That's cool, I've never heard of this cheese. Coincidentally, I made a cow Gouda with added lipase just last night. I accidentally left the heat on my double boiler on max and
overcooked my curd brought the fires of hell upon the milk. It complicated the make, but still might be redeemable. It's air drying right now, but I have no idea how it's going to turn out, I probably killed all of my cultures. In any case, the lipase seems to have produced that "sharp provolone" smell already, which surprises me.
Nice looking wheel though Spike.