I always think that making cheese and aging cheese are two completely different skills (although it's *very* hard to age cheese if you haven't made it well ;-) ). You can make very, very good vacuum packed cheddar. If good cheese is your goal, not need to add an extra complication to it.
Of course, I *never* follow my own advice and pretty much only make natural rinds :-) I just want to say that it's perfectly OK to work on the make side if you want to.