Homemade cheeses that are wrapped in plastic wrap are subject to going moldy very quickly, as there is no escape for the moisture and there is enough air to allow the growth of mold.
While vacuum sealing traps the moisture, it excludes air, so no mold growth. If the cheese gets wet from expelled whey, the bag can be opened and drained and the cheese can be re-sealed.
Many people - include me - successfully vacuum seal their cheeses. You do want to have a good, dry surface on the cheese, aging for a few weeks, before vacuum sealing.