I raise dairy goats and have been making chevre successfully for several years now. I have also had moderate success making
brie and some hard cheeses. HOwever, last week I attempted a blue cheese and got yeast contamination (cheese "rose", became
gassy, full of holes etc.) I chalked it up to not sanitizing EVERYTHING well enough and using all those different cultures some yeast
got in there somehow. Anyways, fast forward to 2 days ago. I go to make some chevre in my usual fashion and it too got yeast
contamination!! Now, I have NEVER had this before, and I made the chevre in exactly the same way as always. I do not make
bread or use yeast of any kind (we do not eat wheat, or most grains of any kind--millet and quinoa on occasion). Can anyone
shed light on what is happening here? I do not pasteurize my milk, and never have, so I don't think that it might be a problem
with my goats--I feed and milk in the same manner as I always have. If anyone can help me, please do so.