I have been making cheese for about a year and a half now , for the first year I made only reblochon ( soft aged cheese / stinky type) and tommes . I wanted to experience how the raw milk was going to change through out the year so I figured the best way to notice changes was to do the same ones over and over.
In the last half a year I have been slowly adding in other cheeses that differ from the other 2 types by only small changes in the recipe.
As far as having no issues with any types of contamination , I have never had any early blowing or late blowing , but I also make my cheese in a room as far away from all my wife's kombucha and pickling experiments going on in the kitchen .
My thinking is that I will be clean and tidy , I use tablet sanitizer on anything that may also be normal kitchen tools , tools that are only for cheese are washed after using but may or may not be sanitized before using .
Cheese cloth is dipped in sanitizer and rung out just before using , for chèvre I have been known not to sanitize the cloth as the cheese will go straight from the salting into the fridge and be eaten relatively quickly .
if I was making cheese commercially then I would be far more worried and much much more careful as a batch of cheese gone bad could be very expensive .
I think for what you are making chèvre cheese that stays at a relatively low ph until it is eaten you really should have no worries . If it makes you feel safer, then boil or sanitize everything .
It is no fun eating your cheese while worrying about being sick form it.
