Rattman - You don't say how long you dried your cheeses before putting them in the mini-cave containers. If you didn't air dry them first, that could be a part of the issue. You say they all aged at least three months - which is about how long, tops, Lancashire should be aged. You also say that you vac sealed at two months. I vac seal most of my cheeses and make the decision regarding the timing of it based on the feel of the cheese.
My method for ageing cheese: Air dry on a mat at room temperature of about 75 degrees Fahrenheit, turning the cheese twice daily, until it is no longer wet. A good description I read once was that it should feel like a damp handshake. At that point, I put the cheese into a ripening container in my mini fridge, which is set to between 49-52 degrees Fahrenheit, variation due to room temperature variation. Some cheeses are meant to stay in the ripening container for their entire ageing process, others only for a short time. With Gouda, the recommended time is a week and I've noticed that it develops an almost-leathery thin rind during that time frame.
While in the ripening container, the cheese should be turned daily for a week, then weekly thereafter. Brush off any molds that develop and wipe out any accumulated moisture in the container. If it beads up on the sides, try leaving the container open just a crack for better air circulation.
For cheeses that have been removed from the ripening container, watch for signs of too rapid drying, such as getting a thicker rind or cracks. A light coating of butter or lard or a light brushing of olive oil will help slow down the drying. Continue to remove unwanted mold growth.
I make the decision to vac seal based on the status of the cheese. When I'm turning on a weekly basis and there's no difference in dampness between the bottom and top of the cheese, it is ready to be sealed. If I have cut into a cheese, I vac seal it, as long as it doesn't seem to be damp in the middle. With Lancashire, I cut it and vac seal at around the 2-3 month mark because it has hit its flavor peak by then. At that point, Lancashire gets stored in the regular refrigerator and the colder temps slow down the degradation of the flavor.
Cheeses that seep whey inside vac seal pacs are not ready to be vac sealed. Remove them ASAP and allow to dry at room temperature, then return to the ripening cave. Vac sealing while they have that much moisture in them results in sour, nasty flavored cheese.
Boofer gives great advice on hammering away at one variety of cheese until you get the make down and are understanding the why's and wherefore's of the process. It sounds boring, but in reality, it is the best way to learn cheesemaking without a lot of wasted product.