I get great raw milk, I've done a cheesemaking course and made a couple of batches, but the requirement for what I consider obsession-level hygiene is offputting. Does anyone make cheese regularly with less than entirely-scrupulous hygiene? I get the impression that it's pure luck if you don't end up with some really nasty batches. Are any varieties less 'sensitive'? I have visions of cooked-curd cheese like haloumi being less...prone...but maybe that's wishful thinking.