Personally, I would not put candied peels in cheese either. Quite a lot of these sweet cheeses you see commercially are made by aging normal cheese, shredding it and then repressing it with sugary things. I know Gavin Webber like's his fruit cheeses and it's definitely done. However, I think it's not without risk of spoilage. But there is also a difference between pieces of sugary things inside the paste, where there is little oxygen and painting the rind with sugar. I'm a little bit at a loss why you would want to. It *is* going to ferment :-) You might as well just wash it with mead.