So, not to be outdone by my $200/lb gouda, I went on a mission to lower the cost of my cheese by making another.. (It's a dilution effect, I guess. :-) )
I made a 1 gallon feta using the FiasCo farms recipe...
My family nearly ran me out of the kitchen on Sunday morning... The lipase smell was quite strong.. We'll have to see what this cheese is like out of the brine, but I suspect that a weaker/less pungent lipase may be in order for the next attempt...
-Michael
Generally speaking I think most people prefer the MILD calves lipase for feta although some I have eatten are definaely made with the traditional sharp lipase - not my favorite!