Thanks! Yes, I've fallen in love with the vacuum bagging system. I generally try to establish some rind character before bagging -- for example, I bagged a Montasio not too long ago, but only after 4-5 weeks of developing a good dry rind with a bit of linens.
Of course, my recent 6-gallon Cantal make revealed the limits of my vac-bagging system -- it just barely fit into an 11" bag, and I don't think I can seal anything larger than that!