This depends on the type of cheese and type of mould.
The Italians commonly make their goat cheeses (caprino) in a fast-draining mould that are really a lattice or mesh. This is a great way to skip the cheesecloth.
The French are split about pre-draining. They use moulds that are like containers with small weeping holes because they want patient and slow drainage. However, in the case of Crottin they often pre-drain in cheesecloth sacks. Those who don't pre-drain, age their cheese longer at lower temperature and drier conditions. Some of these lactic cheeses such as Sainte Maure are required to NEVER be pre-drained, however these are moulded in bottomless moulds so they do drain faster.
My personal opinion is to pre-drain Crottin, Valençay, Selles Sur Cher. Not pre-drain anything in a bottomless mould or a Caprino mould. Does that help?