[Cheese] lipase in chevre?

[Erica Cooksey]

Hi all,

To my delight, my local health food store has begun carrying
unhomogenized, HTST pasteurized goat milk. So of course I grabbed a
few quarts and set out to make some chevre.

While I got a great curd and creamy mouthfeel from this, I felt that
it was rather mild. Has anyone heard of adding lipase to milk for
chevre? Any good or bad experiences?

Thanks,
Erica