I managed to finally get everything vac sealed this afternoon after putting a fan on the cheese. Unfortunately I think I got some moisture in my cheddars which I left out over night and bagged early this morning.... If I use it within a month or less it won't be large issue I hope. It's also stored in the fridge.
No need to be overly concerned about the moisture in your packaging, it is mererly whey working it's way out, most evident in cheddars.
Below is an example of the effects of escaped whey in packaged cheese.
20 hours of smoke compared to non-smoked. The streaks in the cheese were caused by the
1/4 cup of whey that escaped from the aging cheese while inside the original packaging for 3.5 years.