Wow, what a find!
Generally recipes call for a bit less culture, and you may not need quite as much rennet -- be sure to check the flocc time, and then you can adjust as you go forward.
USDA requires that cheeses aged less than 60 days be made from pasteurized milk. As a home cheesemaker, you are free to do what you want ... but if you want to pasteurize the milk for a short-aged cheese, use a low-temp process (LTP) -- 140˚F for 30 minutes. Based on my one experience, you will still see a dramatic improvement in the cheese with the LTP milk vs. the store-bought!