I'm a newb too, but with the few things I've learned, I can answer your question.
Vacuum bagging is very common. Many people on this forum do it. If you vacuum pack or if you wax your cheese, you need to age at the proper temperature (generally 50°F to 55°F, with some slight variations depending on the cheese type), but humidity is not especially important. Wax or vacuum plastic bags hold in the moisture and the cheeses don't dry out or crack due to low humidity in the cave.
You can wax or vacuum bag most semi-hard and hard cheeses and age them at any humidity level so long as the temperature is right. Surface mold ripened, washed rind, natural rind, bandaged, or oiled rind cheeses need appropriate humidity control in addition to the right temp. For example, you can't wax or vacuum pack Port Salut (washed rind / smear ripened) or Camembert (surface white mold ripened) cheeses. You'll need to control humidity for those.