That scale is very relatable to me as we work with about 15-20 gallons a day. I previously worked at a farmstead operation that primarily makes camembert-style, with about 33 gallons per day.
I think you can do everything with less space. To put it in perspective, 33 gallons makes 100 wheels of cam (each day). Days 1 and 2 are spent draining/salting, then about in a week in a mid-temp fridge until fully bloomed. Then they are wrapped and placed in a secondary fridge for another 3-5 weeks until ready for sale. If you have two standard commercial True fridges (single door), you can accommodate a full week's production in the blooming phase (use speed racks and full sheet trays, that's ~700 wheels). Then another 2-3 fridges to accommodate all the aging wrapped wheels.
Not having a walk-in aging space really limits the amount of contamination that can happen and you really don't need a separate space for aging - the fridges can all be in the production room, or the first fridges in the production room and the others in the office/shipping room. Because the cheeses are wrapped during the production phase you don't need a separate wrapping room, just a work table in the production room.
Make sure your wash sink/dishwasher/etc is all in the production room as you will be going back and forth constantly.
I think you should consider a simpler layout:
Entryway/office/dry storage --> restroom
Entryway/office/dry storage --> production room --> extra aging space for future blues/hard wheels
You'll always find things that you wished you had done differently after using the space for a while - having larger spaces allows for more flexibility in the long run.