You guys who are making bigger cheese.... What are you using to scoop the curds from the vat to the mold? A 1/2 cup ladle is waaay slow.
When I used to make Camemberts I used a standard half sphere round kitchen soup ladle, about 3.5" diameter.
For larger batches like today's 8 US gallon two Goudas I used a standard plastic and nylon mesh kitchen sieve, about 6" diameter, works fast enough for me plus when down to the end of my stockpot vat I can pour the remaining curds and whey through it to catch the remaining curds.
I make five gallon of milk batches of cheese, so initially I use a small saucepan - I think it holds about four cups. As I get lower into the kettle, I switch over to using my skimmer, which is about four inches across and perforated with holes throughout.