Choosing the right hoops

[Lamblady]

We are looking for the proper hoops to make a soft bloomy rind cheese.  I am surprised to see the variety in drainage hole size and number in hoops of the same general height and diameter made for Camembert-style cheeses.  Of course, recipes vary in how the curd is handled, uncut and slice-scooped, cut in ribbons then slice-scooped, cut in cubes and rested then scooped, lots of choices.  Does the hoop drain hole morphology depend on the curd technique and if so is there a rule of thumb?