Hmmm, the cultures wouldn't jump from one cheese to the other, although moulds and b.linens will. I think it must have been something about the goat, perhaps in some stage of milk production? This is nearing drying off though, so it's not like you're getting colostrum or something like that. Or, it still just may be the storing of the milk for a few days before making cheese. All of these makes are made from a single days milking, correct? If so, there must be something in the milk that causes it to intensify cheese wise when it is kept for a few days. Some of the others on the boards who have their own goats will be able to give better suggestions. But at least it seems that you're getting good cheeses these days.