Lipase is sharp tasting, if you want a sharp flavor. That's an interesting idea; a sharp soft cheese. You might want to try adding herbs or other flavorings to the finished product for more flavor.
In my Parmesan recipe, you add the lipase powder to a Tb. of water and set aside for 30 minutes to let it ripen. There is a noticeable difference in 30 minutes - the water is like mucilage. Then you are supposed to stir the Parmesan curds for an hour, as the lipase needs agitation to develop its flavor fully. I don't know how it would work with a soft cheese, but you might want to try putting it in water first, before adding it to the cheese.