Lipase
An enzyme that breaks down fat, giving the sharp, piquant flavour of Provolone, Pecorino and blue cheese.
Also: lipolysis, rennet paste, caglio in pasta
Lipase is an enzyme that splits milk fat into free fatty acids, a process called lipolysis. Some of those acids have strong, peppery, goaty or piquant flavours. Raw milk carries its own lipase; much more comes from rennet paste, made from the whole dried stomach of young kids or lambs, which is used in Provolone Valpadana piccante, Pecorino Romano and some Greek cheeses and gives them their tingle. Blue moulds produce lipase too, which is a large part of what makes Roquefort and Gorgonzola taste as they do. In a mild cheese, too much lipase activity tastes rancid, so it is welcome in some styles and a fault in others.