Sharp lipase powder (capilase) is a flavor enzyme that will add a piquant flavor to Italian cheese including Romano and Provolone.
Ingredients: pregastric lamb lipase, salt, nonfat dry milk
1/2 hour before use, dissolve 1/8 tsp of lipase for every 2 gallons of milk in 1/4 cup cool, non-chlorinated water. Add to milk at the same time as culture. Amount used can be adjusted to personal taste.
Store in the freezer