I like those gloves too, Boofer. I use them in my darkroom to protect my hands from photochemicals. I'm not using them for cheesemaking though. I just wash my hands thoroughly before touching the cheese.
On my very first cheese make, I didn't even have a ladle for strring. I just stirred with my hand and arm stuck in halfway up to my elbow, per David B. Fankhauser, Ph.D., in step 11 of CHEESE MAKING ILLUSTRATED
I was watching a show on TV a couple of day's ago, I think it was something like "Chuck's Week Off - Mexico". The host, Chuck Hughes, traveled to Baja (Lotero) where he visited a couple of remote ranches and learned how to make sun-dried (and fly-covered) beef jerky at one, and ranchero cheese at another. If you can find a replay of that show, I highly recommend it. It is worth it just to see how the tough looking Mexican woman rancher milks her cow and immediately makes a simple ranchero cheese with the milk. She does it outdoors on her front porch, in not especially fastidious manner, unwashed hands mixing right into the curds, with files crawling around on the table nearby. I think this is closer to the way cheese is made by simple folk the world over for their own consumption and sustenance. Still, I'm not persuaded to dispense with all sanitation. I am at least inclined to wash my hands before plunging them into the curd to stir during cooking.