I like lipase in fresh or short-curing cheeses -- for example, I like adding it to mozarella. I suspect it will also be good in extra hard grating cheese where intense flavor is desirable; I plan to give that a try in my next parma-style. But my experience with adding it to medium-aging cheeses -- a 2-month-old Lancashire and a 6-month old Manchego -- suggests that it can get REALLY strong, even at low dosing rates. I used less than half of what the recipe called for in the Manchego, and it is almost too strong to eat. (Though I've been thinking it might be good in a salad, almost like a blue.) YMMV ...