Tammy, I will say that I am quite envious of your potential setup and your access to milk.
I would start by saying that you do not need a whole lot of room to make cheese. My room is about 10X12. Storing cheese will depend entirely on how much cheese you want to store.
I guess my first thoughts on your space is ensuring that you have adequate water supply, electricity and drainage. Ideally a drain in the middle of the floor would be fantastic.
I would tile as much as possible and create an environment that is easily sanitized.
You will want to have a clean workspace for curd processing, a tub for washing equipment, and a method and space for cheese pressing.
The bottom line is there are a thousand ways to lay out a space, and there are a thousand variables. The common threads amongst all those layouts will be sanitation.