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.
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.
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.
Tom