So far as I can see, a lot of what we do as amateur cheesemakers is try and control as many variables as possible. That way when something goes not-quite-right we know we can rule out issues with, in this case, water quality: chlorine and bacterial/fungal/mould contamination. I use boiled town water, bottled the day before I make cheese, or sourdough bread.
As a matter of interest, in 'The Old Days', people in towns discovered that it was safer to drink beer, than it was to drink the local water from wells, which were teeming with pathogens. 'Small beer', or low alcohol beer, was brewed to sterilise the water and make it safe for drinking.
