A year ago I made two Parmesan, both from the same recipe, only difference one got a dose of Lipase.
Today I opened both and the changes are quite incredible. The non Lipase is quite bland, grates and melts well, but as I said bland.
The second one with the Lipase is delightful. All the features of the first, but with a taste of extremely old Cheddar, from a cheese only one year old.
Do you think it’s possible the factory cheese has Lipase added to give it that old aged Cheddar taste?
I will definitely be doing more experiments with Lipase added to the hard cheeses I make.