[joseph]

I have a small amount of experience making cheese, and have only made it with pasteurized milk as it is not easy to find raw milk where I live. However, in the US at least, there is both pasteurized and ultra pasteurized milk. Pasteurized uses a lower temperature for a longer period than ultra pasteurized. The vast majority of milk in the US is ultra pasteurized. My understanding from reading articles on cheesemaking is you can't really use it to make cheese as the curd doesn't develop correctly. While I haven't made cheese with raw milk, there is no doubt it tastes better than processed milk. I know because I worked on a dairy farm when I was young, and used to drink it practically straight from the cow. I did get sick once though, so it's an actual risk.