I would think with a 6X, the paste would run for the hills.
I use a 6x for camemberts... I dont cut them, I just dip them into the cam molds with a ladle. Once the cam molds are full I let them sit there until they have drained and the level of the curds has dropped very noticeably before I try to flip them the first time. They will continue to drain until they are about 1/3 to 1/4 their original height, at which time I remove them from the molds and let the pc/geo develop.
If you look at the lists of floc multipliers for the different cheeses a 6x is usually called for for a brie or cam type. At least the lists I have seen.