A few details to point out:
- Lipase is standardized according to Lipase Units.
- A Lipase Unit catalyzes the liberation of one micromole of a fatty acid per minute at 37C and a relatively neutral pH (~7.5 IIRC).
- Lipase concentrations differ among manufacturers, similar to how rennet strengths may differ.
- Ask for the strength or results of an assay for lipase strength to do a 1:1 comparison among manufacturers.
- Use the recommended lipase amounts for your cheese style per the manufacturer.
- And of course, for sharper taste, age longer.
So Wayne, in your case, adding so much lipase isn't terrible for a parm style (it would be bad for a more moist cheese or higher fat cheese). But you may want to age at a slightly lower temp than normal (50 instead of 55) to slow down the breakdown, and also age for less time before cutting if you want a milder cheese.