What I understand about Tomme cheeses is that the characteristics may vary widely.
I've done a Merlot-dipped rind, a Moscato wine-washed rind, and most recently, a wholly natural rind. The first two were vacuum-sealed after completing a reasonable preliminary affinage. I continued their affinage in the vacuum bag. I also have a couple Beauforts in their vacuum bags now, aging into a year.
The vacuum bagging helps retain moisture in the cheese and still allows the aging to occur. What I have found is that the rind texture and moisture level is affected if sealed in a vacuum bag. A lot of cheeses that might ordinarily have maintained a drier, firmer rind become moister and less firm on the rind. I think it depends on what you're willing to accept as a final product. The paste may be quite the same either way, but the rind characteristics may go one way or the other.
The other thought is that the vacuum-bagging may draw moisture out of the cheese, leaving it between the cheese and plastic bag, which would also cause a change to the rind character.
At some point when you are happy with the linens growth, you might stop washing or spraying and just rub or lightly brush it twice a week or so, maintaining the temp and humidity.
That cheese looks pretty good.
-Boofer-