How to control yeast in cheese?

Hi All, 

Does anyone have any ideas on how to control Yeast in cheese, specifically in cheese packing? 

When conducting shelf life trials of hard cheeses, we generally don't make our target due to Yeast growth in the cheese. 

Any suggestions would be most helpful. 

Thank you. 

Measure and control the number of yeasts and molds in the packing environment.

Creatig a clean room is a good idea.

There is also a patented technology virobuster ( https://www.virobuster.com/ ) that drastically reduces the number of microorganisms in any food plant.

It is quite cheap compared to clean rooms, it is proven and I highly recommend it.

Are you gas flushing the packaging at all?