Oh that makes sense: In one case, it's a light sugar preserves,
  the other, a light pickling. But it's SUCH a tiny amount of
  preserves or pickling effects that you won't even notice a taste
  difference. It's more like a lightweight shield against mold. I
  like it. "Cheese Storage: To avoid mold, store cheese in an
  airtight container with several sugar lumps. Another way is to
  moisten a paper towel lightly with vinegar and store that with
  the cheese. Don't be too generous with the vinegar, or it will
  affect the taste of the cheese. If you're not going to use it
  right away, store your cheese in the freezer. Soft cheeses like
  Brie and Camembert stay usable for up to one year if frozen.
  Hard cheese will last twice that long if tightly wrapped before
  freezing."

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