For the Caerphilly? They're easy, since it's for such a short time. Just stick in a ripening box with the lid cracked, if the cheese starts getting little cracks rub them with lard and increase the humidity by just leaving the lid on loosely, if they're a whole lot of mold attacking your cheese, so it looks like a microflora playground, decrease the humidity. Every day or two, just brush the mold back. In ideal conditions IME mold generally shows up around 5-7 days, and goes strong for maybe a week or two before slowing down. But the great thing with Caerphilly is that it's fast.
You shouldn't need to bother vacuuming because it's always a good idea to wait that 21 days before sealing in any case, but in this case Caerphilly is good at 3 weeks, so you're fine there. If you're worried about any mold or anything, post a picture. Usually, it's not an emergency.
If you get any of:
Pinkish kind of slimy -too high humidity if there's a lot of it, or contamination in the process but that's unlikely at this point.
Florescent yellow stain- too high humidity, generally; it's ugly and makes that bit of rind taste bad but it's not dangerous.
Brown or black stains- too high humidity, only annoying because you can't just brush it off.
Blue mold- just brush it off. Persistant, but not terrible.
A white powdery coating- this is a good mold, geotrichum candidum. Be happy if you get this and not one of the others. There's a lot of it around, so you're probably recognize it pretty soon.
White fluffy mold with dark specks at the tips- mucor, too high humidity, brush off.
These are my local microflora, if I get others it's typically a sign that I've left it at too high of a humidity, but it might be different for you where you are. Still, most of these varieties should show up at some point.