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What is it?

Lipase is an essential ingredient in making certain types of cheese. An enzyme derived from animals, it that breaks down milk fat and creates feta’s distinctive “cheese-y” flavors. Calf lipase, used in feta, produces the mildest flavor, while lamb lipase is used for the sharpest cheeses, such as Romano. It’s sold in powder form.

How to store:

Lipase must be stored in the freezer.

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