Hi Mary;
I'm afraid that you have a classic case of slip skin. I struggled with that for a while before finally getting my technique nailed down.
There are several discussions on the forum relating to the issue that were quite helpful to me; there is some really good information and the search function will help you find them. Basically, it's an issue of moisture levels in the cheese, both in the curd and in humidity levels during aging. The things I changed that made a big difference were to drain the cheeses in their molds on a mat on a rack so that the whey could drain away quickly, flipping often in their molds. And, air drying after removing from their molds to the point where there is not visible moisture on the cheese. Also, I surface salt my cams (some people brine) and let them air dry after salting before putting them away to age. I live in a dry climate, so I usually air dry in a ripening box with the lid loose to allow air circulation. And, keep any visible moisture wiped up during ripening.
I found this cheese frustrating at first, now it's something I make often. Don't give up!
Pam