Looks like you got a good knit on #2, congratulations, a beautiful cheese! How is the taste? It looks like the texture/dryness I get when making this. It is by description a crumbly cheese, but it gets less so as it ages more. I like mine at six weeks, but not older. My last Caerphilly I increased the flocculation time a bit, and cut my curd a bit larger, to retain more moisture. It was much creamier and a great melter. Not true to style, but to my taste. I've not made one with goat milk, but I made one with half goat and half cow milk, and it was my favorite. I'm finding that brushing my rind is keeping the mold down better than the salt and vinegar rub. I use a nail brush.
As for humidity in the cave, I remember a thread where some one made a little humidifier with a computer fan and a cloth with one end in the water; anybody remember that?