Observation
Unlike my normal Camembert makings, I left only few minutes for cut curds to heal before starting to ladle into hoops, this meant my curds were very wet as still full of whey. The consequence of very soft and large volume of curds was 1) they didn't all fit into the Camembert hoops like normal, thus I had to wait for whey to be released before topping up, and 2) I had a bit of a blow out problem on bottom as using soft mats on draining board with wide ridges, my problem.
The result after hoops removed is significantly reduced amount and size of voids visible around sides of cheeses, which I think is preferable. Actually I have read some Camembert type recipes that don't call for any cutting of the curd, just cut with ladle when ladling into the hoops.