You know there's a huge can of worms out that regarding aging in vacuum bags. I think they have a great place in cheesemaking, BUT, I also believe they aren't the answer for every cheese of every age.
Best I can tell you is about some of my anecdotal experience. I have on more than one occasion made large batch of curd for some particular cheese (so I know that the make is not the issue) and aged half in vacuum bags and half by whatever other method was most appropriate (natural rind, wax, etc.).
The vacuum cheeses were good, BUT in every case and without exception, when I have done blind tastes tests with multiple friends, they always say the cheese aged in vacuum bags was really good but that the one aged in the more conventional way was without question much better--usually they use words like "more complex," or "better depth of flavor." Now mind you, I don't tell them at all that one was bagged and the other not. I just say they are the same cheese recipe, aged for the same length of time, just with a slightly different aging process.
I will add that they only notice the difference when they are tasting them side by side at the same time.
So what I've come to do is this: I generally make 5-7 pound wheels. I age them by whatever is the most traditional method for that cheese. And then when I can't stand it anymore and I crack one open, I use about 2-3 pounds and then I vacuum pack the other 2/3 of the wheel and let that continue to age in that fashion for weeks or months more.
So, not really the answer you were looking for, but I thought I'd share my experience.