Thanks for the tip on the plastic matting from Home Depot! I will definitely be getting some and trying that.
In terms of the aging environment, I was told to keep it in a very humid environment, but if you've had better luck in a slightly drier environment, I will try that as well.
On a related note, when the rind did stick prior to wrapping, it broke off the cheese (so that one of the sides had some holes in the rind). Is the cheese damaged beyond repair at that point, even if I wrap it? This happened with both batches I have attempted to make, and the result after aging was the 'slip skin' where the rind was nicely developed, but there was a very thin white liquid between the rind and the rest of the cheese. The cheese itself did not resemble the paste of a good Camembert either, remaining relatively firm. Is that most likely due to the rind being compromised when it stuck to the mat or is this the sign of another/different problem?