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PdfReview the introduction to the Block and Wheel Cheeses on page 54 and gather all ingredients (mise en place)
Prepare the cheese according to the Preparation and Cooking Technique instructions on page 57
After cooking and transferring to the form, let the cheese cool for 20 minutes and then refrigerate uncovered for a minimum of 8 hours to allow the surface to dry slightly while firming
Remove the cheese from the container after firming by placing a plate over the top of the form and inverting gently
Peel away the plastic wrap and discard
Handle the cheese carefully as it will be soft and quite sticky
For preparing Brie or Camembert en Croûte, proceed to the recipe on the following pages
Generously dust the cheese on all sides with tapioca flour to help dry the exterior and reduce stickiness
Set the cheese on a parchment-lined plate or baker's rack with the driest side on the bottom
Place the cheese in the refrigerator to air-dry for an additional 8 hours to help create a soft rind
Let the cheese come to room temperature before serving
Store the cheese in the refrigerator in a zip-lock bag or securely wrapped in plastic