You did not solicit my opinion, but I will offer a suggestion.
It seems like raw milk costs are about 2-4 times that of store-bought whole pasteurized/homogenized milk.
If costs are an issue, I might suggest developing your cheesemaking skills and processes on the cheaper milk before graduating to the more expensive raw milk.
Might make sense to practice (at least the basics) on the cheap stuff, then when you are ready, adopt your processes to the better stuff.
just my .02 cents.
Wayne, that is a very valid suggestion.
Knowing that the raw forms will make better end product, I am looking now for what is available to me, and at what price/terms.
My first few will be with store milk.
But I started homebrewing last summer by first building a kegerator, buying (10) 5g corny kegs, obtaining and powering a grain mill, buying bulk grain and hops, building 3 keg-based 'keggles' for brewing vessels, buying brewing software and writing my own recipes, learning the taste of the grains and hops that I preferred, buying and wiring a Ranco digtal temp controller to control my Fridgidaire freezer for fermentation control, and starting to brew All Grain vs. extract, right form the start. And after making 2 batches of 5g's going to 10g batches.
I have a fast learning curve.