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Myth vs. Fact

Myth: More Rennet Always Means Better Cheese

Short answer

Fact: proper dosage matters. Excessive rennet can affect the cheesemaking process and the characteristics of the finished cheese, including bitterness in cheeses that are held or aged.

By Bixa Products, Editorial teamUpdated June 10, 20263 min readReviewed by Luis

Where the myth comes from

A weak set is frustrating, and adding more coagulant is the fastest-feeling response. It sometimes appears to work — which is exactly why the habit sticks.

What actually happens

  • The curd may set faster and firmer than your process expects.
  • Cutting and draining become harder to control.
  • In aged cheese, residual enzyme keeps acting through ripening.

Fix the cause of the weak set instead: milk, temperature, pH, calcium, coagulant age.

About the author

Bixa Products — Editorial team

Educational content written by the Bixa Products team, a family-owned cheesemaking ingredient company specializing in rennet and chymosin. Technical guidance is written conservatively: where a value depends on your milk, process or product, we say so instead of guessing for you.

  • Family-owned cheesemaking ingredient company
  • 30+ years in the Latin American cheesemaking market
  • Specialists in rennet, chymosin and milk coagulation

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