The milk is not from my own goats, but I milk them, so I am very aware of the process. Based on everything I have read here and elsewhere, the process is good. The only downfall (and it's a big one) is that the bucks are kept right next to the does, and during some periods are even kept with the does for weeks at a time (during mating season, to make sure they get everyone). This doesn't affect the cheeses they make and sell, so they will not be changing this. There is also one Toggenburg, which I hear can have stronger tasting milk than others, though I'm sure the bigger problem is the bucks.
Thanks for the suggestions! Some day I will have my own goats and won't have to deal with this problem, but until then I'd like to get some good practice and good cheese. I suppose if I'm left only with feta that's OK - everyone likes feta! Though of course I'd like to make many other things.