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I brought back a wheal of Peccorino cheese from Italy, vacuum-sealed. We cut a 1/4 off and want to re-vacuum seal the rest. Should it be kept in the fridge, freezer, or at ambient/room temp? Also, when we later cut another piece off and re-vacuum seal the remainder, does the shelf-life change?

Thanks,
  Mark

Cold storage, 34-35F, unless you want to keep aging it, then anywhere from 40 to 55F, depending on the rate of aging and flavor you want to target. No, in bags, shelf life is the same.

Hard cheese pretty much lasts forever, just that the flavor changes.

If you have a vaccum sealer perhaps devide it now instead of keep opening it.
You can expiriement and put one cold and the other warmer and see the flavour\aromas evolve.