Jim , I'm fairly new at this as well , maybe a year or less , I've been using whatever milk I can get , and the quality isn't great , the curds break up very easily into very small bits , and take a long time to coagulate.
However , pretty much all my cheeses have been very edible and some even downright delicious , that said , I have been waxing and or PVA coating , the PVA seems to breathe just right for the time I age my cheeses (2-6 months) , and for the extra aged ones , I coat with wax as well.
I never vacuum bag , unless it is one that has already been aged and opened to try , but deemed needed more aging , then I vacuum seal the remaining pieces for more time in the cave..
I don't like the idea of vacuum bagging to age myself , and others seem to swear by it , maybe try coating and/or waxing for a change , and see what happens.
I think even wax "breathes" to a certain extent , where the plastic bags don't , or at least not as well , but that's just my theory , but the reason I fell this way , is that I routinely get mold between the PVA and the wax (it never gets to the cheese tho ) , so far I have never had any mold in a vacuum bag , so I'm guessing there is not enough air getting in/out.
I swear by the PVA coatings , and add wax for longer aged cheeses.