I'm living in Auckland. Originally from Canada (east coast), but now dual citizen. I started making cheese last year. So far, I've made camembert a few times, cottage cheese, motzerella, gouda (still aging), caerphilly (just tasted it, it's good!), sage wensleydale (still aging), and manchego (also, still aging). I've generally used silver top, and it's worked well. My last cheese was made with 9 litres of dark blue top "home brand" and 1 litre of home brand cream. That worked really well too. Next batch I'll probably leave out the cream to see how the budget milk goes.
I think "cottage crafts" home page has a milk map, which lists contact details of farmers willing to sell raw milk. They are allowed to sell up to 5 litres "over the gate", and there are some who have goats milk and some who have cow. (Oh, I'm not connected to either cottage crafts or to anyone who sells milk in any form!)