Here i've found the information that confused me a bit:
There is written:
"10. Can I vacuum pack my cheese instead of waxing it?
Vacuum packing is only good for storing cheese. It stops the culture and keeps ripening from happening. For aging, we recommend either waxing or keeping the rind natural."
That is a false statement. The lactic acid culture almost completely stops metabolysis in 2-7 days after the make. There's no food left. Vacuum sealing does not inhibit ripening. Molds and other rind finishes like b linens-washed rind affect the cheese by giving it additional flavors that the molds release, so you can't vacuum pack those until after affinage.
It is correct to say that various affinage practices contribute to ripening and flavor. Of course, if you want, say, a bloomy rind like a camembert, you don't vacuum pack that. Or if you want a natural gruyere type rind, you also need to let that be, washing the rind with brine. Commercially, rindless cheeses are painted with PVA or vac sealed and age fine. Here in the USA, there is a defined commodity, sold on the brokerage/exchange. It is a 40 lb chunk of cheddar vacuum packed immediately after its made and aged in the bag, then sold at various stages of ripeness (baby, mild, sharp, extra sharp).
Does that make sense?