Agreed - sounds like you are off to a good start. My approach is similar to Fritz's, but a bit different at a couple of points:
I let the cams drain in the molds for 12-24 hours, covered lightly with a piece of cheesecloth just in case there are any stray flies or such around. After that I salt one side with half the salt, again covering with cheesecloth, and let it sit for 12 hours or so. Up to this point they have been at room temperature.
I flip and salt the other side and put them in ripening containers - cheap plastic food storage containers with some plastic "eggcrate" on the bottom, followed by some plastic mesh, then the cheese. At this point I move them to the "cave" at approximately 55°F / 13°C; the surfaces are still distinctly moist.
I open the boxes and flip them every 24 hours, wiping out any excess moisture. The cheese should be quite moist, but not actually wet. Within a day or so they start to feel a bit slimy as the geo begins to develop. Within another day or two, the PC begins to develop. I don't bother with gloves, but I do wash my hands thoroughly before handling them.
After a week or so, when the cheese is well covered with PC, I take them out of the ripening boxes and wrap them in cheese ripening paper, then move them to my kitchen refrigerator (approximately 36°F / 2°C) to finish ripening slowly.
Here is the biggest difference from Fritz's approach - once they are in the paper, I do not put them back into a ripening box. In my experience, the cheese paper maintains a good moisture balance while allowing gas exchange (oxygen / ammonia). Alternately, I have ripened them in the kitchen fridge in ripening boxes but without the paper - both approaches work equally well for me, but using the paper and not the boxes saves space in the fridge, and wrapping them makes them much easier to handle as they continue to develop.
For the next 4-5 weeks as they ripen in the fridge, I flip them daily. By about the 4th week from the start of the make, they start to feel increasingly squishy at the edges. When they feel fairly squishy in the middle, generally after 5-6 weeks from the start of the make, I start eating them. At this point, the first one I open will still a bit of a "core" that is not fully ripened, but the taste is fantastic. As Fritz says, the optimal window is fairly narrow - within another week or so, the rest of the cheeses are ripened more or less all the way through.
As you can see, part of the fun of this hobby is that each of us develops our own technique - learning from each other, trying new ideas, seeing what works best in our circumstances. Enjoy the journey -- and the reward at the end of 5-6 weeks is fabulous!