I almost didn't reply to this when I saw that I am the fetta guru.
In truth Julz, my family love fetta, so it is a cheese that I have made many many times. If you are using cow's or sheeps milk then you really need the addition of lipase. This gives the cheese it's traditional smell and flavour, as traditionally fetta is made from goats milk. When making it from goat's milk you don't need the addition of lipase.
With the recipe that I have posted in the recipe exchange section, you can vary the "crumble" feel of the cheese by simply more or less stirring of the curd. I like a soft cheee, so I stir only a couple of times.
I also note that you said that you use a 1.5% brine solution. Did you mean to say 15%, as fetta is usually stored in a brine solution of between 12-15%. This way it can be kept for upto 12 months.
Have a read through the fetta recipes, and I think John is posting his, and if there is still something that is not clear, don't hesitate to ask.