Thanks for your response Jeff! I took it out of the press and it is feeling much better, still moist, but I think I will just dry it for a couple of extra days. I have never even seen/tasted a caerphilly before, but you had written that it is in the cheddar family, which is a cheese I miss living abroad, and it doesn't have to age forever, so I though I would give it a try. I'll definitely let you know how it tastes in about 4 weeks.
One question, from what I understood from your recipe, you don't put it in brine, or wrap it, or wax it or anything, right?