Does this mean that after aging, I simply place the cheese in the refrigerator?
After a cheese is properly aged, it should most likely be moved to colder storage as in your regular refrigerator. I do that because I need to free up space in my two caves for new cheeses to age. The caves run around 48- 54F (9-12C) whereas the regular fridge maintains around 36-42F (2-5C). The caves allow a higher temperature and humidity for the cheese to age properly.
The cheese should be wrapped in cheese paper, sealed in wax, or vacuum-sealed if going into the fridge because the lower humidity and other foods may degrade its quality.
After vacuuming what is the temperature needed? Can I keep it in the cellar, at 12C?
What if after the few weeks needed, I oil the rind and place the cheese in the cave without vacuuming or other thing? Will it dry too much?
Yes, after vacuum-sealing the cheese is fine in the cellar (cave?) at the temps I referenced above. If your humidity is up in your cave, the oiled cheese should be fine. I've had no problem using that technique. Watch for cracking from too low humidity though.
Don't forget to turn your vacuum-sealed cheeses periodically.
-Boofer-