Would you want that vinegar on the outside if you seal it? The seal is the rind, and I am not sure what the vinegar would do for you. Most people seal (aside from ease) to create a "no rind" cheese, thus more creamy meat to devour. I wouldn't treat the surface of the cheese before sealing, just wipe off any moisture, shove in the bag, seal.
I'll keep an eye on this progression: I just did a cheddar with around 3.5 gallons (3 whole milk, .5 Ultra-pasteurized whipping cream) that pressed for 60 hours at 50 and then 70 lbs. for around 40 hours. It sits in a cupboard so the last of the flies can't get to it. I'll wax and refrigerate sometime around Friday.