Hey Missy! It's been a while! I made my Tommes January 26th. The first was finished with beer and wasn't good - it just dried out completely and became hard grating cheese. The second is the one you see on the previous page of this thread - finished in Syrah wine "drunken cow" I labeled it Tomme de Syrah... It came out very well! Try yours, I think it's time...
For vacuum, I use a small thing called Oliso for vacuum packing. I would NOT recommend it and never buy it again! It uses propitiatory ziplock type bags that are suppose to be reusable. The bags are neither cheap or easy to find, nor reusable. The thing loses vacuum seal within days and you have to re vacuum it constantly until the bag is destroyed from all your repeated vacuuming. I must have changed 5 bags in the 2 months that this cheese was aging. The only reason I got it is because of its compact size as I do live in a NYC apartment and space is at a premium... If I were you, I would go for a FoodSaver (lookup online reviews to find which model seem to work best for all). If you intend to do more than casual use around your facility.... than perhaps get a commercial type. I remember a few threads here about this