A cheese guy once told me how he has bought some cheeses (rather than make yourself) off the shelf and aged them further. It depends on the temperature/humidity/rotation/container. Thats another whole discussion in itself.....
From memory when you wrap Parmigiano its best to put a waxed paper on first - Its to do with the plastic wrap effecting taste if its up against the cheese itself.
If you grate up cheeses and store them then more surface area is exposed to air therefore flavour gets lost.
Vaccum sealing could work very well - my thoughts are that it would then go in the "warmest" part of your fridge rather than the freezer.
I was trying to find storage details on the official site:
FAQ - Consorzio del Formaggio Parmigiano-Reggiano
.....interesting read....nothing huge on storage - although your supplier should be able to get you the details....
also you could ring up the cheese company who make the pecorino