Cheese was made from 30% reconstituted milk (7:3 whole/dried skim milk) with lipase (Capalase) at 0, 8 or 12 g/100 kg milk added before renneting. The milk was renneted, curd was ladled in moulds, left for whey drainage and then stored in 26% brine solution in sealed tins and analysed periodically after 1, 2 and 3 months of storage. Cheese yield was slightly less and chemical composition was slightly affected by added lipase.