Five days ago I noticed the cams were getting slip skin and they had a funky ammoniated smell. I decided that I had nothing to lose by doing an experiment, so I removed the skins and wiped off the liquid ammoniated cheese surrounding the core, dried everything off in the mini cave, placed the cheese back inside the box, and placed the box in the fridge. The refrigerator temperature averages about 47F.
I did not take any pics that day, sorry. The cheeses looked like naked shiny scabby cams after I was done cleaning up the slip skin. Some of the rind on the cheese, especially on the flat tops, was stuck firmly without any liquid cheese under it, so I left it on and did not try to remove it.
I left the top of the mini cave slightly cracked open, turned the cams once daily, and wiped the condensation out of the box every day. Today I noticed that the mold is growing back! If you look at the pic, the cheese in the lower left is definitely showing signs of mold growth, and the cheese directly behind it is looking matte instead of shiny. The two cheeses on the right are still a bit shiny, but they are less shiny than before and are heading towards a matte surface appearance. Best of all, the funky ammoniated smell is gone, and they smell good, like a cam should.