I'm surprised at the low vote on the powder douce... when using real turnips (many people like rutabagas) you really need that sugar, of course I follow directly from Martino which suggests it. No sugar and it would be too bitter and of course, food should not be too bitter.
I find it serves better once the cheese has a moment to solidify.
Cheeses made round work better for layering, especially if it is being made in the round.