It is not advisable. Rennet’s first role is to set the curd, and secondly, it remains in the cheese as a protease enzyme to develop flavour within the cheese (as proteins are broken down) and to modify the texture of the cheese as it ripens, e.g. it helps make your Camembert go runny and makes your harder cheeses less rubbery. If you add more than the required volume of rennet, you will get your firmer curd, which will solve your set problem, and you will feel good at this point of the cheesemaking. However, with an increased rennet volume, you will…