Iratherfly: Thanks for the tips. I am indeed having recurring issues with slip skin. The PC doesn't appear to grow all that aggressively at first -- i.e. about 10-14 days for full coverage -- so I thought the cheeses were having ample time to drain with the lid cracked on the aging boxes for the first several days. Anyway, I'll definitely try moving them to the fridge as you suggest and will report on the results. I have a third batch aging at the moment. I made several different sizes to experiment.
I'm attaching pics below. The first two are from the first attempt documented above, aged several more weeks. The slip skin is evident, but the taste was pretty great for a first try.
The second two pics are from a small batch I made with a half gallon of raw milk from a co-worker's neighbor's cow. The first picture is perhaps 10 days in, and the second two weeks. I brought these two small rounds into work to share with people, and the guy who gave me the raw milk brought in fresh, home made sour sough bread. It was delicious!!