Popping in on another old thread but couldn't resist casting my ballot.
I too raise goats for their raw milk and only rarely get any goaty flavor at all. Lots of variables can contribute to adding all sorts of 'goaty' nuances, from feed, to hormone levels, through the drying-off process to name a few. These nuances are normally slight and should provide pleasant variety to your cheeses. The only thing I've found to cause a strong goaty (read that bucky) flavor is proximity to the bucks. Anything less than 10 feet of constant separation of does from bucks in season can affect the flavor of a couple of milkings.
I noticed that your original post was in November. That is the height of breeding season for most goat herders. That is when the bucks are at they randy-ripest. To make milk for the next year the buck has to be intimately close to the doe, if you know what I mean. Many goat owners keep the does in milk for three months or so after breeding. You should ask your producer about his/her breeding practices. If it was a 'driveway breeding' it should have only affect a few milkings. If the buck and doe were kept together for 6 weeks, well that's two months worth of goat milk I would feed to the pigs.
Some folks like that bucky flavor in their goat cheeses. Personally, I don't care for it much. To me goaty=good, bucky=flawed. I'd hate for you to miss out on great goat milk from your producer each winter.