I like weep holes in the sides for my Camembert hoops, allows easier whey egress as I ladle both curds and whey into the hoop. But they plug up with curds and then burst and a little rivelet of whey escapes. Also I find it makes them a little tougher to clean as get plugged with curds. If your hoop is for a large cheese, I can see not needing holes due to the math of volume vs surface area.