I use a milk that is just that...it provides improved curds over Pasteurized/homogonized milk. How much of that is due to it not being homogenized I do not know.
I have not been able to compare flavor, however, due to my inconsistencies (amateur) in cheesemaking.
Still learning and still working to get processes down. My latest mistake was placing a potential stilton on a light pressing and then not getting back to it in forever...I shouldn't have pressed it at all, but I wanted to eliminate some
of the internal openings...I fear I eliminated all of them haha