Some cheeses are packed using selectively permeable polymer packing which allow oxygen transfer, required for bloomy rinds and sometimes desirable for other varieties.
I package all my hard cheeses in impermeable vac packs, and have rarely had a problem.
If a cheese is soft, it will squash over time, undesirable aesthetically but not necessarily fatal to the cheese.
I have also experimented with Umai style drybags, which allow moisture loss for further rind development. This was marginally successful, and would benefit from more experimentation.
I can't think of any reason not to vac pack mature, firm cheeses.