Thanks, Tiarella. I did go ahead and pat them down and wrap them the day after I posted this question. You're right, though, a clear cheese wrap would make it easier to tell what's going on inside. I'm using a 2-layer cheese paper from Formaticum that I picked up at Beecher's, which isn't transparent. I'm pretty sure there isn't a problem with a too-thick rind or slip skin, at least for the moment. Will definitely post a photo when I cut one.
Your cheeses are absolutely beautiful, by the way. Really stunning.