Hmmmmm ... this should be interesting, then. I only have the one cave (full-size fridge, actually) and I have a bunch of other things in there aging to hopefully be ready for various holidays - I'm too chicken to lower the temp of the whole thing just for this batch. Right now it's running more or less 53F. I could reduce it some, but then I'd still be afraid of my holiday cheeses taking too long. Majority rules!!
I think I'll just hold out and see what happens (another problematical is that these things are REALLY thick, hopefully they'll continue draining more and reduce some). First sign of slip skin and I'll relegate them to the regular fridge - even if that DOES mean it'll take months for them to ripen.
That does explain, however, why I've never had any slip skin problems with cams before - I didn't realize the geo could be responsible for most of that effect. Thanks for that - and I'll be MUCH more careful in the future.
As always, you folks are a treasure trove of help and inspiration. I cannot thank you enough.