I agree with Al. I generally wait a couple of weeks or so, sometimes longer depending on the type of cheese. E.g., swiss-style cheeses dont' get bagged until after the swelling phase; blues don't get bagged until I am ready for the blue to stop developing (~12 weeks); etc.
Some cheeses never get bagged, e.g., camembert / brie / other bloomies. Same would be true of stinkies, though I have yet to make one. These often are wrapped in special paper that retains humidity but allows gas exchange, thus allowing the mold/bacteria to continue to live. A vac-bag would kill off the bacteria/mold, stopping the development of the cheese.