I make all of my cheeses, including fresh ones, from raw milk. I agree that as long as all safety precautions are taken with regards to milk extraction/handling (what the cows eat and how they live, how clean they are is also a consideration I make) raw milk should be fine.
Where I live raw milk is very strictly regulated, so we also have those regulations as an added safety net, but despite these health safety guidelines, I have seen the animals, how they live, where they are milked, and asked what they eat etc. All of the milk is immediately refrigerated to 3 degrees celcius as required by law, there is a direct hose from the milking machine to the milk fridge.