I think you will find that it will stand up on its own, just be tender and smooth the rind so it close's off the interior of the cheese.
when that is done place in an ageing container at about 60 degrees for 2 weeks
After that I will place mine in a environment (container and all, sealed) keep the interior of the container at 90 +/- % RH
It's going to get moldy, it's going to get blue and it's goin to get scary
make sure you flip and air daily
Just keep an eye on it (and a nose) if it smells weird ask, someone will help
after 3 or 4 weeks do the hokey pokey on it (poke with a skewer
) and keep ageing till you want to cut or taste it
Have fun and try not to stress (yah right)