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.