I've decided to no longer use bamboo mats for a few reasons. Reason one, they are hard to sterilize, even though I just leave them in star san for a while. Next they are about 1/4" short on each side for my size wheels. Third they do have a taste to them, don't ask how I know, but they are not neutral. Fourth they hold in moisture, by absorbtion. Fifth with the sticks so close together they don't really do much in terms of air surface area. What you are really trying to do is create a lot of surface area for air while minimizing the area the bamboo takes up but still provides enough support to hold the cheese without drooping or sagging. Sixth the string almost creates a barrier to keep whey from dripping off from under the mat quickly,it lingers. Seventh the barrier created by the string doesn't allow as much air in as possible.
So I've machined a couple of HDPE boards for draining, aging and flipping. I made them with 1/4" squares 1/2" apart to hold up the cheese. Better but I think i can do better I just have to do some testing. I want the end result to be less flipping because the bottom of the cheese is too wet.