Sharp Peccorino Lipase Powder

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Lamb Lipase powder for home cheese making. Lipase enzymes enhance the flavor of Italian and specialty type cheeses. The active lipase enzyme will produce a specific ratio of free fatty acids as a result of milkfat lipolysis when added directly to milk.

Use very sharp Peccorino lipase powder to make Romano cheese.

2 oz. bottle; store in freezer for up to six months for optimal performance. (After six months, a larger quantity may be required to achieve desired taste.)

Use as directed in chosen recipe or as follows: For 2 gallons of milk, dissolve 1/8-1/4 tsp. lipase powder in 1/2 cup cool water 30 minutes before use. Add to milk just prior to rennet. Amount can be adjusted to taste not to exceed 1/4 tsp. per 2 gallons of milk.




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  • From Dara at 10/9/2012 12:25 PM
    • I like the taste of very sharp provolone, but now I am just planning to make soft cheeses because they are so expensive in stores: fromage blanc, creme fraiche, marscapone, feta, etc. Which lipase is best for feta? I notice that your feta recipe does not include it, but the peccorino lipase mentions feta.
    • Feta can be made with or without Lipase. Goat's milk naturally contains lipase enzyme, which imparts a strong flavor. If you are using another type of milk, you may want to add lipase if you prefer a stronger-flavored feta.
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Customer Reviews

Sharp Peccorino Lipase Powder Review by James

Easy to use and does a find job in making the cheese sharp. Have been using it in my Feta and getting good results.

(Posted on 2/8/2014)

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