You will need to look at this question in relation to the entire fabrication process of this cheese rather than the moulding alone.
Traditionally, Camembert, Brie, Coulommiers etc., are made in hoops rather than moulds. The hoops have weeping holes, which enable the whey to escape under pressure as to prevent whey pockets. More importantly, this keeps the draining direction going downwards. This works with a fragile acidic curd. Remember that in this fabrication the curd is either uncut or cut to vertical strips. The only thing that cut it horizontally is the scoop itself. The moulding is done in layers with the scoop so the curd structure is maintained and it is large and wet. To top it off, the final cheese should shape in a form factor that works for surface ripening.
...In other words, this is an entire ecosystem of practices and substances that works together; the choice of mould is not a standalone element but a part of a bigger picture.
Of course, you can create a Brie using bottomed mould. The risk is that it drains from the sides and that it doesn't drain fast enough from the bottom and whey gets trapped longer than it should below the curd. As the curd knots, it will grow a skin which is the start of the rind. If it begins to grow before a sufficient amount of whey has drained -you will end up with trapped whey = cheese that's too moist. This is often the culprit in common brie defects such as slip skin and ammonia, overgrowth of geo and receding PC. The larger the cheese is - the more significant of an issue this becomes (because smaller cheese is more likely do dry faster throughout). If you make a small version like Camembert medallions and dry it properly, you will probably be okay.