Yep, that's dead wrong. Vacuum sealing prevents ammonia evaporation (even then not always, depends on the type of membrane, you can make selective membranes from Nylon/HDPE/PP), and prevents proper oxygen exchange, and water loss. So the types of higher order volatiles the cheese produces will be different. Sort of like aging wine in a stainless tank vs a barrel vs a permeable plastic barrel. I've had amazing wines done with all three methods, and I've had bad wines from all three.
Consequence of lack of water loss is you have higher water, which leads to accelerated maturation, all other things being equal.
Consequence of lack of ammonia evaporation is excess ammonia buildup, and resultant conversion to odd smells, which require time to dissipate after the cheese is opened.
Consequence of lack of oxygen exchange and natural breathing is poor formation of flavor nuances.
Doesn't mean vac bagging isn't viable. One approach is to age naturally at first, then vac bag. Cheddar in 40 lb blocks is vag bagged and aged at 5-7C all the time, even good award-winning cheddar.