Too much rennet can make cheese too firm
Rennet is an essential component of cheese making. It is an enzyme found in the stomach of sheep and cows, and is used to curdle the proteins in milk so it coagulates and transforms into cheese. The milk acidifies and the curds and whey are separated, leaving you with cheese. This method is the basis for all cheese making. Care needs to be taken to add the adequate amount of rennet, as too much can spoil the texture and flavor of the cheese.
Taste
Too much rennet can cause the cheese to taste bitter. The more you age it the more bitter it will taste. While this doesn't pose any problems to your health it means the cheese will have a very unpleasant flavor.
Smell
If your cheese has a very strong, unpleasant smell it could be down to the amount of rennet you've used. This won't harm your health but it will have a negative effect on your refrigerator and won't be particularly appetizing.
Texture
If you add too much rennet this can cause the curd to coagulate too quickly, resulting in cheese that is too firm. When you attempt to cut the cheese it will tear apart. It won't be ideal in terms of presentation, but it will still be perfectly edible. Also bear in mind that after six to nine months rennet doesn't coagulate as well as fresh rennet.
Lactose
The cheese might retain too much whey if there is too much rennet. Whey is full of lactose, and therefore large amounts are unsuitable for those suffering from lactose intolerance.
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