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The flavour of mature cheese is the result of a complex series of biochemical events, especially catalysed from hydrolytic enzymes, which occur in the curd during ripening. Proteolytic digestion of cheese matrix is considered to be a multi-step reaction involving the formation of rather large well-defined peptides, and their subsequent degradation into smaller peptides and finally in amino acids (Fox, 1993; Marilley & Casey, 2004; Smit et al., 2005). Lipolysis is produced by lipolytic enzymes, which are hydrolases that cleave the ester linkage between a fatty acid and the glycerol core of the triacylglyceride, producing free fatty acids (FFA), and monoand diacylglycerides (Collins et al., 2003). Free fatty acids and amino acids act mainly as precursors of a series of catabolic reactions, not well understood, leading to the production of aroma compounds, such as fatty acids, esters, aldehydes, alcohols, ketones, hydrocarbons, lactones and sulphur compounds, among other, giving to each cheese its typical sensory characteristics (Yvon & Rijnen, 2001; Collins et al., 2003). Lipolysis does not occur to a large extent in most of cheese types, although it is very important in the flavour generation in blue and surface-ripened (smear) cheeses, and in hard cheeses such as certain Otalian varieties (Parmigiano Reggiano, Provolone, Pecorino Romano) in which lipases-and esterasesrich rennet paste, are used in the manufacture (Battistotti & Corradini, 1993; Collins et al., 2003). On some cases, the incorporation of exogenous lipases during the cheese-making process, has been used to replace the rennet paste, in order to standardize the production and control of the flavour in the final product, otherwise highly variable depending on the enzymatic composition of these coagulants (Hernández et al., 2005). The use of exogenous lipases in the dairy industry has been reported for over 40 years (Harboe, 1994), to enhance the cheese flavour and to accelerate cheese ripening, a slow and relatively expensive process in the dairy industry (El Soda, 2003; Upadhyay et al., 2004). Nevertheless, enzyme addition suffers of some limitations related to the selection of the most adequate enzyme, the correct method and the right amount of enzyme to be added in each case, and for the presence of secondary enzymatic activities in some commercial preparations. From the economic viewpoint, this strategy has the disadvantage that only a small portion of the enzyme added to the milk is retained in the curd. Micro-encapsulation of the enzyme before addition to milk helps its retention in the curd, reducing the loss of the enzyme in the whey (El Soda, 2003; Upadhyay et al., 2004; El-Hofi et al., 2011). Several preparations of lipases commercially available derived from moulds (Aspergillus sp., Rhizomucor miehei, Pseudomonas fluorescens), from calf and porcine pancreas have been used in some cheese varieties such as Provolone, Romano, Feta, etc. (Harboe, 1994; Kilara, 2003; Upadhyay et al., 2004), and lipase form potato (Spelbrink et al., 2015). The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses