I used about 1/8 tsp. of lipase to 4 gallons of milk.
It gives it quite a pleasant bite actually , allthough not as sweet as the ones without it.
Yes Alp , I do press kind of light , but with P/H milk , if you press as hard as most recipes call for , I always seem to get a dry crumbly cheese , so I've been pressing lighter , and the the texture is much nicer.
I will buy a piece of good Gruyere when I can find some , then I will have a reference point for comparison , right now I'm just guessing what it "should" taste like.
I will try one with good raw milk when I get down to Idaho for some in a week or so.
I will revisit this thread when I try the remaining half.