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Cheese Making Calf Lipase 20g

This lipase offers a sharp lingering 'peccorino' profile that harks back to ancient Roman times and is still very popular today.

Lipase is a preservative free enzyme made from animal tissue. It brings additional flavour to milk which helps develop the various flavour profiles in your cheese

Dosage is dependent on taste preferences.

  • Use between 0.1 and 0.5 grams per litre of milk.
  • Add directly to milk at the same time as adding culture and before adding rennet
  • Product has been freeze dried and is best stored in the freezer. 

It will last at room temperature for up to one month which is sufficient for freighting purposes.

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