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Ok I have been opening the aged cheese weekly for sale. I love the taste and like the texture. I do find them to be slightly on the dry side.
I am vac-sealing and usually let them air dry for about 1 week, as per recommendations on this site, instead of a few days like I was when waxing.
I think that extra air dry time is causing the cheese to dry out. If I do not let it dry for that amount of time will I get moisture in the bag?
Can I adjust the make of the cheese, temp or time, to compensate for the dryness?

You can always increase moisture by increasing floc multiplier, using a less aggressive, stir schedule, and/or cooking to lower temp. Your week rest should be at a humidity of 60-75% to help with the equilibrium.

If increasing floc multiplier- how much ? Say cheddar type or even the Tomme?

try .5 at a time until you are happy with the moisture. Also, you can heal longer.

Thank You.