I have been boiling my herbs in 1/2 cup of water for 5 minutes , sure it takes some flavor out of the actual herb itself , but then the water is added to the milk anyway when heating , and the herbs added after draining the curd.
It works fine for me , tastes fine too.
But if you're a commercial cheeses maker , rule are rules.
Still , I would check again to make sure that is the only approved method , Clover Mead Farm in New York , produces and sells "Certified Organic" cheese with herbs , could they really be entitled to be certified organic if they were using chlorine in their ingredients ?
Mmmmmm...............chlorine cheese !