Clerici pre-gastric lipases are extracted uniquely from the glands at the base of the tongues of kids, lambs and calves. The glands are frozen immediately after the animals have been slaughtered and stored at -20°C. Several enzymes (at least six) make up the enzyme complex of pre-gastric lipases. Enzymes with proteolytic activity are not present. Lamb Lipase: Gives a sharper and more pronounced flavour, typical of Pecorino Romano. Very noticeable on the palate and with longlasting effect. Medium spicy.
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