I've noticed the same thing with lipase as well. I think it truly needs an aged cheese to show its true character.
If you are looking for flavorful cheese that doesn't take a terribly long culturing time, janij, you may want to try Lancashire. Tasty and creamy texture at 6 weeks, a kickin' cheddar flavor by three months. But, due to its high moisture content, it needs to be eaten by about three months...or it can be vacuum sealed and stored in a regular fridge to slow it down. But mine rarely are around long enough to worry about that.
Mozz and Lancashires are my "hold over" cheeses that help me get through the wait for ageing on the others.