Hi Brandeeno. I have to admit that this is the first time that I have heard of this. I only use tap water which is heavily chlorinated, but I only use it boiled and cool.
I know that when we are filling up the fish tank, it is recommended to leave the tap water out in the sun for an hour before adding it to the tank to dissipate/lower the chlorine levels.
I am guessing here, but I would think that by the time the water has been boiled and cooled, that any remaining chlorine would be negligable. Someone please correct me if I am wrong here please.
Having said all that, I think I might experiement on your idea when I next make cheese, and see if I think there is a difference.