We are looking for the proper hoops to make a soft bloomy rind cheese. I am surprised to see the variety in drainage hole size and number in hoops of the same general height and diameter made for Camembert-style cheeses. Of course, recipes vary in how the curd is handled, uncut and slice-scooped, cut in ribbons then slice-scooped, cut in cubes and rested then scooped, lots of choices. Does the hoop drain hole morphology depend on the curd technique and if so is there a rule of thumb?