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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: tal_d1 on April 14, 2012, 10:39:51 AM

Title: lipase
Post by: tal_d1 on April 14, 2012, 10:39:51 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 ?

Title: Re: lipase
Post by: zenith1 on April 30, 2012, 03:14:15 PM

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.

Title: Re: lipase
Post by: DeejayDebi on April 30, 2012, 08:03:14 PM

I made it without for many years it will not have quite the bite that it should without extra aging.