The product sounds interesting . The statement "it also contains enzymes that split fatty acids" would seem to indicate the presence of lipase since that is an enzyme that splits fatty acids. Would be fun to experiment with.
Susan
That's correct, it does contain lipase, Susan, much like rennet prepared from fresh vells, unlike the more commonly used, liquid rennets, which contain no lipase.
However, the paste is "engineered" with specific ratios of chymosin, pepsin and lipase, and knowing how much lipase is in there is difficult (I haven't been able to find this information). I use Hundsbichler's/Walcoren's dolce, which is the calf rennet. I like it, gives a more "rustic" and "animal" quality, in my opinion. You can smell a pronounced "cheesy" aroma right away, in the paste itself.
Danbo, just a guess but I think you'd be fine going with the piccante, or even the semi-piccante; as it's made from goat's vells and it contains lipase, much like macerated kid (or lamb, in the case of the semi-piccante) rennet. Rennet paste is what's made and used in traditional, artisanal making in these regions, after all.