Thanks Dave for learning.
So are you saying that you filled all your hoops sequentially with moister curds first, ie first hoop was full of highest whey content curds and last was least as presumably your cut curds in stockpot had released more whey by time they were ladled?
I find some of my Cams even after overnight in hoops are very fragile such that if I turn them too slowly and they get caught a little sideways, they will break an edge.
I couldn't find my long bread knife to cut my curds with my batch #7 yesterday
so just ladled, but as no whey released, too much curds for hoops. Second problem was as curds very moist, and I waited 1 hour for them to drain/drop in height, they had glued to my mats, at least on initial turn.
My question is how moist should resulting Camembert be when when wrapped? And even if knew that %, how measure, volume? If I knew that then I could tailor size of cuts, time after cutting to release whey, and time in hoops.