Can I Make Parmesan Cheese Without Lipase?

When it comes to making Parmesan cheese, lipase is an important ingredient that contributes to its distinctive flavor. However, if you don’t have lipase on hand or prefer not to use it, there are still ways to make Parmesan cheese without it. In this article, we will explore alternative methods and ingredients that can help you achieve a delicious homemade Parmesan cheese.

Understanding Lipase

Lipase is an enzyme commonly used in cheese making. It plays a crucial role in breaking down fats and enhancing the flavor of the cheese. In Parmesan cheese, lipase helps develop the characteristic nutty and savory taste.

Alternatives to Lipase

If you don’t have access to lipase or want to avoid using it for any reason, here are some alternatives you can try:

  • Natural Aging: The aging process itself can contribute to the development of flavors similar to those achieved with lipase. By allowing the cheese to age for a longer period, you can enhance its taste naturally.
  • Flavor Enhancers: To mimic the nuttiness that lipase imparts, you can experiment with adding other flavor enhancers such as MSG (monosodium glutamate), which is commonly found in many savory foods.
  • Other Enzymes: While not identical to lipase, other enzymes like rennet or microbial enzymes can be used as substitutes. These enzymes help in curdling milk and contribute to the overall flavor development of the cheese.

The Process of Making Parmesan Cheese without Lipase

Here’s a step-by-step guide to making Parmesan cheese without using lipase:


  • 4 liters of fresh cow’s milk
  • ¼ teaspoon mesophilic starter culture
  • ¼ teaspoon calcium chloride (if using pasteurized milk)
  • 1/8 teaspoon rennet or microbial enzyme
  • Salt for brining


  1. Step 1:
  2. In a large pot, heat the milk to around 32°C (90°F), stirring occasionally to prevent scorching.

  3. Step 2:
  4. Add the mesophilic starter culture and calcium chloride (if using pasteurized milk) to the heated milk. Stir gently for a few minutes to ensure proper distribution.

  5. Step 3:
  6. Dilute the rennet or microbial enzyme in a small amount of non-chlorinated water. Add this mixture to the milk and stir gently for about a minute.

  7. Step 4:
  8. Cover the pot and let it sit undisturbed at room temperature for approximately one hour, or until you achieve a clean break. The curd should be firm enough to cut into cubes.

  9. Step 5:
  10. Cut the curd into small cubes, about half an inch in size. Let it rest for another five minutes.

  11. Step 6:
  12. Gently stir the curds while gradually heating them to 43°C (110°F) over the course of 30 minutes. Maintain this temperature for an additional 30 minutes, stirring occasionally.

  13. Step 7:
  14. Drain the whey from the curds and transfer them to a cheesecloth-lined mold. Press the curds at a low weight for 12 hours, flipping them halfway through.

  15. Step 8:
  16. Remove the cheese from the mold, sprinkle it generously with salt, and let it air dry at room temperature for a day or two.

  17. Step 9:
  18. Once dried, move the cheese to a cool place with controlled humidity. Age it for at least six months, turning it occasionally to ensure even aging.

    Taste and Texture

    The resulting Parmesan cheese made without lipase may have a slightly different flavor profile compared to traditional Parmesan. However, it can still be delicious and satisfying in its own right. Expect a milder and less complex taste, which may appeal to those who prefer a subtler flavor.

    The texture should be firm and granular, similar to authentic Parmesan cheese. It will be suitable for grating or shaving over pasta dishes, salads, or soups.

    In Conclusion

    Making Parmesan cheese without lipase is possible by utilizing alternative methods and ingredients. While the taste may not be identical to traditional Parmesan, experimenting with different approaches can result in unique flavors that you may find equally enjoyable.

    Remember, cheese making is an art that allows room for creativity and personal preference. So go ahead and give it a try!