I'm considering picking up some lipase to add piquancy to some of my cheeses. I'm leaning toward the lamb lipase since the cheeses I'd use it to make are approximations of Manchego, Iberico, Idiazabal and in Feta. I use mainly raw goat milk in my cheeses, so I do get some mild lipase flavor already, but sometimes I'm looking for more. Once in a while I have a bit of sheep's milk at my disposal, but none this year. It seems to me that I'll get more mileage out of the lamb lipase from a flavor complexity standpoint, but I'd like to hear about others experience with it.
Do the three lipases have very different flavor profiles, or is it just a matter of intensity? I was thinking that the kid lipase would be just more of the same with my goat milk, and that the goat milk won't let much of the calf lipase flavor show through. My goat milk is mild though, being mostly Nigerian Dwarf and some LaMancha. Is it worth it to add calf lipase to goat milk at all?