A nice substitute for cream line, although not quite as good but close, is to use 0% fat pasteurized milk and add cream (non-ultra-pasteurized) as needed.
I have found a fairly cheap, yet good quality and very fresh no-fat milk. Adding a fairly fresh cream to that and gently stirring prior to adding culture produces a far superior curd than just using whole milk.
Not terribly sure why, other than the fact that there is little need to homogenize the 0% milk so maybe they just skip that process...??
At any rate, I have used whole HP milk in a few makes but the quality of the curd just doesn't compare to buying the milk and cream separate and mixing to make a sort of substitute cream-line.