Lipase Enzyme for Cheesemaking

Unlock Bold, Authentic Flavour

Lipase is a powerful enzyme that enhances cheese flavour by breaking down milk fats through a process called lipolysis. Naturally occurring in traditional cheesemaking, lipase targets triglycerides—the primary fat found in milk—releasing free fatty acids that transform bland fats into rich, savoury notes.

While triglycerides give a smooth, oily mouthfeel, they contribute little flavour on their own. Lipase acts by splitting these fats into fatty acids, especially the short-chain types responsible for the bold, tangy character found in cheeses like Romano, Parmesan, and other classic aged varieties.

Whether you’re aiming to recreate the robust taste of traditional European hard cheeses or add complexity to your own cheese recipes, lipase is an essential addition for cheesemakers who value depth, authenticity, and that signature sharp finish.