The pregastric lipases are extracted from the glands at the base of the tongue of goat kids, lambs and suckling calves. The lipases free the short and medium chain fatty acids and are used as a natural means to enrichen the taste and aroma of the cheese, reducing the times and costs of aging.

Veal Lipase
Creates a delicate but well-perceptible flavor, smells like a good butter, is slightly spicy.

Lamb Lipase
Gives a more pronounced, spicy flavor, typical of Pecorino Romano. Well noticeable on the palate with a good persistence. Medium spicy.

Goat Kid Lipase
Strong and decisive flavor, spicy type, like Provolone. Goat's milk aroma, persistent and well perceptible.

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