Happens to me all the time whenever I vac pack semi hard cheese, I usually open it, dry it and repack. If I let the cheese in the liquid for a long time, the rind become really soft and messy.
To avoid opening and repacking, I wrap the cheese with breathable baking paper first, tightly. Then I vac seal like usual, I do this because living in a tropical country the cheese get sweaty even when I take it out of the cave for a little while.