I have been following the posts in this thread since they were started with great interest. I have two cheeses vacuum bagged now for ~ two weeks. No problems so far. But I am still not convinced that although this is the easiest way to go, it's the best. I am convinced the the comments in this thread that if you are going to use this method, you need to adequately air dry before placing in the bag. Also you are creating a negative pressure on the cheese of varying amounts based on the amount of time you evacuate the bag. How does this affect the final product? I won't know how it affects the flavor development until the aging is completed, but taking into consideration the aerobic nature of the bacteria I would guess that some change is inevitable. Time will tell on that matter. I'm very interested in hearing how their aged cheeses have fared in the bags as far as texture and flavor. Has anyone tried this on a cheese that is typically not waxed, say a grana style. I know that this would not be a tradition based method, but doesn't oiling a rind due essentially the same thing, IE. sealing the rind off from the air? I think there are many variables involved here that our experiments will help solve. Thanks for every ones input on this topic.