2. Turn out the dough onto a 12-inch-long sheet of plastic wrap and shape into a 4-inch-long log; roll up and twist both plastic wrap ends to enclose. Refrigerate for at least 2 hours or up to 3 days.
3. Preheat the oven to 325°. Slice the cheese log into 1/4-inch-thick slices and place 2 inches apart on a parchment-paper-lined baking sheet. Bake until golden-brown, 20 to 25 minutes. Transfer to a rack to cool.