I think I did everything right. Then I decided to be stupid.
Once the PC was evident all around the cheese, I put it in normal cold fridge. But I got nervous after a few days when it wasn't getting soft. So I moved it back to room temp. Der. Got soft REALLY quick. I should not have done that.
Bit of slip skin, but it tastes really good. I just ate half a wheel. Rind is perfect.