Another way? Yes. Fast? No.
Curd is formed in only 2 ways that I know of. 1 is the enzymatic action of rennet, and 2 is acidification, whether it be from an added acid like lemon or vinegar, which is for fresh cheeses, or from a culture working for a long time producing acid as in making cream cheese.
Adding acid is the fast way, but not appropriate for most cheeses other than soft or fresh. Rennet is the fast way for hard cheeses, or at least I think it's pretty fast.
Producing sufficient acid with culture to separate solid from whey is slow way. I've not made cream or neufachel cheese, but I understand it takes somewhere over 12 hours to get a curd set.
Rennet is your best bet for quick curd set without changes in flavor (when used in the correct dosage.)