Hey, guys, thanks for the cheeses and your kind thoughts.
The bagging makes little crevices at the edges where the cheese likes to sneak in, rather like putting your fingers under the pillow at night. It doesn't affect the texture or flavor. If it were shrouded in wax, as per the style, there would be no edges, but then it might not have as immaculate protection as the vacuum bag affords. I seem to be making a few Goudas lately. If I were to have another go at it, I'd probably cream-coat and then pull out the wax and try that again. It's been quite some time since I waxed, but I do have a lot of it sitting unused.