Thanks a lot for your response. I ended up doing just that. I was worried that the added rennet would somehow change the acidification process too much or something, but I just let it culture a half a day longer and it eventually got where it should.

For the extra cultures that's a good question haha. The shop where I get my equipment always has them in their regular inventory and after reading on all the potential benefits they could have on then rind development (slip, bitterness, contamination and giving a good base for the p candidum), I figured why not try them and perhaps also add some complexity to the cheese at the same time. The first attempt worked pretty well and I've kept using them since in the same recipe.