From your text and pictures I believe you are correct that your ripening box humidity is too high.
Blue mold is in the wild, that said if you are concerned about spreading it then I would wash and clean your ripening container before reusing.
People use ripening boxes to create a localized very high humidity environment, commonly for bloomy cheeses like white or blue, and in general crack the lid to adjust humidity.
Yes you could cut before vacuum bagging, but from the tight rind you have I doubt the blue has bloomed inside, even if their are gaps in the middle. In general you will lose any dehydrated dry rind during vacuum bagging as the rinds and the pate come to a new moisture equilibrium. Cutting should not promote excess free moisture, unless your cheese is still very young (2-3 days) and throwing off moisture.
Question, my small fridge cave has excess humidity with puddles of water building in drip tray beneath freezer compartment, are you sure the RH in the fridge is too low for your cheese to be outside the ripening box?
Just my 2 cents, hope helps.