Other than I don't think keeping goat cheese at warm temps in an anaerobic environment is a good idea, unpasteurised cheese may not pass CanCustoms, or even if it is because it's goat cheese, you may not be able to prove it's goat cheese.

Had no problems in the past with hard-ish Dutch cheeses but I think unpasteurised and/or soft cheeses are another matter. I did have problems with dulce de leche even though it is a cooked product (better to call it caramel than reduced condensed milk).