Author Topic: lipase  (Read 1146 times)

Offline tal_d1

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« on: April 14, 2012, 05:39:51 AM »
Has anyone tried to make Parmesan without lipase and can compare
the test or the differences in test between one with lipase and one
without lipase ?

Offline zenith1

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Re: lipase
« Reply #1 on: April 30, 2012, 10:14:15 AM »
Sorry I know that this post is a little dates but I was out of town. You can successfully make a nice Parmesan without lipase for sure. That is a personal preference that IMHO gives you more of a Romano flavor profile. Parmesan is a cow's milk cheese, Romano is typically Sheep's milk. The lipase gives you that little extra sharpness of a sheep's milk cheese.You can get a nice flavor profile in Parmesan by using a mix of approximately 50/50 of MA and LH. I use a little more LH than MA in mine and also add a pinch of LBC80.

Offline DeejayDebi

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Re: lipase
« Reply #2 on: April 30, 2012, 03:03:14 PM »
I made it without for many years it will not have quite the bite that it should without extra aging.