Alright, I've done some more reading (alp's article) and with some advice I think I'm going to give this week's Gouda a shot at a natural rind. If I really blow it, I guess it's only 5 bucks of milk and a couple hours of a hard earned lesson. I will try the ripening container since my current cave is not ideal. Looking for an upgrade.
About the bigger pot... I have a canning pot, which is huge, but covered with that black enamel coating. I also wouldn't have the option for a double boiler water bath, which is what I've been using.
Thanks for the comments, been reading the forums for a while, glad to finally participate.