Hey Wayne,
It's completely doable in theory, but I've never tried it or seen it done with cheese. Like you said, for wine, argon is used to prevent oxidation. Cheese doesn't oxidize the same way.
If you submerged cheese in argon, it would stop aerobic respiration of any existing bacteria. Most molds need oxygen, so it should prevent mold growth, too.
It wouldn't suffocate any living L. lactis, but they would switch over to anaerobic respiration. From what I recall, lactic bacteria tend to produce more acetic acid in anaerobic mode. But, by the time you're ready for affinage, most of the lactose has been consumed, so it shouldn't make a huge difference. It might actually accelerate cell death and enzyme release for faster proteolysis.
If you seal the tupperware, you'll also have 100% RH, which doesn't work for too many cheeses. You may need to take the wheel out every so often so it can breathe.