Hi Steffb503,
I have only ever used the recipe that calls for the rennet and cultures to be added at the same time and have had success with it. Once I find a recipe that works for me and I can get the same results over and over, I stick with that. But, having said that, I obviously have never tried the recipe that takes almost twice as long. The threads in the camembert section have quite a few recipes people are using. I had never seen the recipe that has you wait 90 minutes and then rennet, and wait another hour or so, or add salt to the curds before draining.
Bonnie