Two sources of lipolytic enzymes, calf pregastric esterase and M. miehei fungal esterase, were incubated with drum cheddar cheese to determine the free fatty acids profile on the hydrolysis of milk fat and to assess the enhancement of Italian cheese flavor. The results obtained were summarized as follows; 1) Lipolysis rate was much greater for M. miehei esterase than for calf pregastric esterase. 2) Calf pregastric esterase exhibited a unique specificity for the short-chain fatty acids (C₄ C_(10) ; whereas, M. miehei esterase for the long-chain fatty acids C_(12). 3) On incubation with drum cheddar cheese, calf pregastric esterase showed a significantly greater enhancement of Italian cheese flavor than M. miehei esterase. Fungal esterase can replace calf esterase on a very limited basis. 4) Italian-type cheese can be easily produced from drum cheddar cheese by treating it with proper lipolytic enzymes such as animal derived pregastric esterase.