tfinney, some good responses already, just to add, I had the same problem with my pressed cheeses when I started
. Most newer fridges are forced dehumidified air that is very dry. Thus veg and cheese/meat drawers to reduce air circulation and drying of veg/cheese/meat.
In the linked picture above I believe that the drying of the external area of cheese cause shrinkage and as the drying was rapid (as small cheese and v low humidity in fridge) the middle was still very moist, this resulted in high stresses and cracking of my cheese.
If you look in the Equipment - Aging Cheese Board
you can see many people still use these fridges but with many tricks to maintain high humidity, ie upside down bowls, plastic Tupperware type boxes with lid cracked, bowls of water with towels draped over side to wick moisture into air.