I will repeat the advice here I posted elsewhere.
Discard the box, it will only do more harm than good.
Get a piece of wood, and keep the cheese on it. You must rely on the washing to maintain the proper surface moisture of the cheese, not air humidity. It is best to have an RH of around 85%, yes, however the methods for a washed rind will work anywhere above say 65-70% RH.
It is imperative that the cheese be allowed to breathe. Your cheese is not breathing, that is why you get whatever is producing a meat smell (yeast, maybe?) It should smell like wet socks, not old meat. This is also why your rind is so weak, it never has a chance to develop properly. It needs air for this. The rind-forming bacteria are aerobic, and by keeping them in a box like this your are limiting their oxygen supply and also trapping any gasses that might harm them (like ammonia, and co2)
Remember that as a rind form and as the cheese develops in general it produces heat and gasses as a result of the various chemical changes occurring. This is why I don't like to see cheeses in a box.