Distributors and/or stores get huge full size wheels that are then cut and repackaged with shrink wrap because it is cheap and convenient. It really isn't designed for long term storage. However, with an uncut wheel, it might be OK. Printers use shrink wrap to package finished products. I have two shrink wrap tunnels in my shop. Might try it.
The advantage of vac bagging is that it removes available oxygen and pretty much eliminates mold growth. I let my cheeses age naturally for a few weeks before vac bagging. At that point the bacteria have pretty well done their thing and are dying off. Enzymes and proteolysis are kicking in and don't need the oxygen to finish up the aging process. I typically cut my rounds at 90 days, sample, re vac bag and put it back in the cave. I wouldn't trust shrink wrap for long term storage of cut cheese.