Yep, his curd knife was like a big sword and he just went at it fast, not careful
The Fight Against video was also interesting for me on pictures of Camembert maker as:
1) At beginning they pour raw milk into a big white polyethylene type bin and later he is ladling it out of same bin, no vat to warm the milk. Recipes that I have
show setting temp of only 32-37 °C / 98.6 ºF, maybe they pre-warm the milk?
2) He cut his curd into what looks to me like large 5 cm/2" probably just vertical cuts, no horizontal that I saw.
3) The cut curds when ladled into hoops looked freshly cut, not look de-wheyed. Whereas my Camembert making curds have been somewhat de-wheyed for ~20 minutes and thus while still soft, dryer/firmer, which for me results in vacancies in my Camemberts
as the hoops are just turned, no pressing. I think I'll try immediately ladling the cut curds next time.
4) Everything I've read says carefully ladle the curds into the hoops. But in that video, the Camembert maker is just plopping the stuff in!
5) Initial aging for mold growth is on widely ~2 cm / 1" spaced wire racks for better more whole surface mould growth, but also leaves lines on cheese, yet in most store bought packages there are no lines, maybe as cheese is soft, they just disappear when in wrappers and boxes.