Lipase Powder — Mild (Calf) & Sharp (Lamb)
Enzyme / adjunct culture by New England Cheesemaking · Enzyme / adjunct
Mild (calf) $12.95 · Sharp (lamb) $12.95 at New England Cheesemaking · checked October 23, 2026
Check current price at New England Cheesemaking Work out my dose
Our take
Lipase is an enzyme, not a culture: it frees fatty acids that read as the piquant, peppery bite of Italian cheeses. Retailer guidance: mild lipase for blue, mozzarella and parmesan; sharp for romano and provolone. Optional — but it is the difference between 'cheese' and 'that tastes Italian'.
Details & dosage
| Culture family | Enzyme / adjunct |
| Made by | New England Cheesemaking |
| Strains / contents | Lipase enzyme (not a living culture) |
| Pack | Mild (calf) $12.95 · Sharp (lamb) $12.95 |
| Typical dose | Per recipe — a pinch to 1/4 tsp class doses for home batches; follow the recipe and retailer directions |
| Storage | Store in the freezer per retailer kit guidance |
| Sold by | New England Cheesemaking |
| Price checked | $12.95 on October 23, 2026 |
Doses are the retailer's or manufacturer's stated figures for this product. Culture strength is measured in activity units (DCU/CXU), not weight alone — a teaspoon of one brand is not a teaspoon of another. When in doubt, follow the packet.
Best for these cheeses
- Provolone
- Romano
- Feta
- Parmesan
- Blue cheese
- Mozzarella
Good to know
- Mild = calf lipase; Sharp = lamb lipase, the strongest
- An enzyme, so it is used with a starter, never instead of one
- Easy to overdo — start at the low end of the recipe range
Not sure this is your culture?
Tell the Culture Finder which cheese you are making and it will point you to the starter, the adjuncts, and anything you can skip.
Related: Penicillium candidum SAM3 — White Mould Culture · Penicillium candidum NEIGE — White Mould Culture · Geotrichum candidum — Rind Culture ·