Why can one not use a basket mold for camembert? I know the shape wouldn't be the classic shape, but other than that, why not? Thanks
It's easier to flip a hoop with a very soft cheese than a mold with bottom. It doesn't matter though. There are fast draining Camembert molds with bottoms. That's what I actually use for most of my cheeses since I make small cheeses and it's the only commercial most that's the right size.
You definitely can use a bottom if you can find a mold that drains out fast enough.
Most commercial producers in the US use block molds (24 molds attached together in one block) and they have bottoms.
But most bottomed molds that are readily available through cheesemaking suppliers are designed for firmer/pressed cheeses and don't have adequate drainage holes.
I see. It seems a basket mold might be good.... Thanks!