Ken, I'm going to respectfully disagree with Al -- I have used molds with sloped sides for camemberts, and they came out just fine; I flipped them such that the cheese sides get sloped both ways, giving a sort of rounded side. I also have never yet made a camembert using a mold with open ends; I've always made do with molds having a bottom. Since there are bloomy cheeses in all sorts of shapes, including pyramids, I didn't see why it would be a problem, and while it is a bit trickier to flip, it has worked just fine. I'd think you could just flip using the lids, leaving the sides sloped, or flip the first time or two that way, but once it has firmed up enough to handle, start flipping conventionally to round off the sides.
As for the height of the curds ... well, it may be a matter of trial and error. Probably you will need to use fewer of these larger molds as compared to the smaller molds -- e.g., if you use 4 smaller molds, you may only need 3 of the larger ones.
