I'm sure many here would disagree with me , but I feel one can make not only a decent cheese , but a very good cheese with P/H milk.
Sometime one just has to make do with what they can get , and actually it is quite an art to do so , just like some of the cheeses that were originally made with skim milk , after all the good stuff had been made into butter or sold as cream , some very good cheeses came as a result of using what was left available.
As the Italians say "the art of arrangiarsi" or making do with what one has.
I get to Idaho and buy low temp or even raw milk when I can , but in Canada , it's almost impossible to get raw milk , unless you know someone , and the only two batches I ever made from local raw milk that was given to me here , both went bad , I'm guessing they weren't handled properly from the beginning , so sometimes , raw milk can be just a much as a negative as P/H.
The reason this post intrigued me , is because I have had a lot of problems with curd shatter or not coagulating at all with milk that has been over processed , one of the techniques I have developed , is using very hot water added to the milk if the curd doesn't set properly ,after adding hot tap water , it usually sets up right away and sinks like it should , and the whey clears up as well.
Sure it may change the profile of the cheese slightly , but so far it has saved a lot of makes for me and produce some very nice cheeses , especially the washed rind and mold ripened cheeses.
So I would say to anyone who only has access to P/H milk , don't let that deter you , it's just another obstacle you have to learn to work around.
I'm sure yours will turn out good as well.
Another positive: It's really satisfying when one turns out exceptionally well , and you only paid $1.50 per gallon for the milk.