Hi Right_of_whey,
H-K-J is right about the assembly line with special machines you need to pack cheese like that.
Not very difficult, but an interesting investment picture.
Apart from that:
Chevre is ready to eat in 3-4 weeks. In that time a large quantity of moist will come out. The Chèvre you buy in the supermarket is stabilized like Brie and Camembert, otherwise it is not possible to pack it vacuum and keep it well. If you have a small artisan kind of dairy farm you might want to look for a packaging that concurs (is that English?) with the product. Fit the product i mean. Wrapping in paper or a very thin wooden box seems more in line with an artisan quality product. Marketing wise it will help the cheese, sales and the selling price.
Jeroen