I've been wondering about that myself, particularly what should be done to fresh herbs that are added to fresh pasteurized cheeses.
There are quite a few goat cheese producers that dress up their chevre rounds with fresh flowers. Maybe contact one of them? (Harley Farms is one)
I don't think fresh flowers (or other high-moisture leaves) would hold up on an aged cheese.
For aged cheeses, I would definitely treat the leaves first - by drying, boiling, or "pickling" in alcohol/salt.
I soak grape and chestnut leaves in a mix of brandy and salt before using. I'm not commercial yet - this is home use - but I think this is an acceptable practice.