Updating on my earlier post, I have stopped vacuum packing my cheeses for aging.
Last fall over the course of a couple of months I made and packed five different cheeses into vacuum bags. One cheese started to grow some mold after about a month, so I opened it up and immediately noticed a rancid or sour smell. I cut off a small piece, ate it, and the result was not what I wanted. I ended up opening all the other cheeses I had packed in bags. I ended up throwing out four of the cheeses.
All of the cheeses I tossed were made from raw cows milk while the one that I kept was made from store bought milk. Not entirely sure what happened, but I'm guessing either the lack of air made ideal growing conditions for an anaerobic bacteria in raw milk that is not wanted in cheese making or the lack of air exchange allowed bad gases (CO2, ammonia, maybe others?) to build up ruining the cheese.
I've since been aging without anything covering my cheese (other than my cave). I have to deal with more mold, but all of the cheese has been good! When I start to eat the cheese, usually after aging for 4 weeks or so, I can vac pack cheese or put them into a ziploc bag without any ill effect.