Laura, I have no experience with it, but the description is exactly what I'd be looking for if I could find it -- unhomogenized, low-temp pasteurization (which is what I presume "minimally pasteurized" means). I would guess that, as long as it is reasonably fresh according to its sell-by date, it ought to work way, way better than the regular store bought P&H milk. You might try a batch using half of this and half of the P&H -- even that should make a HUGE difference in the strength and stability of the curds, if it really is what it says it is. Yes, that is really expensive, so whether it is worth it ... hard to say!
As a comparison, I can get raw milk for about the same price per gallon through a friend who belongs to a co-op that ships it in from out of state. With all of the layers involved, I too am uncertain about the quality of the milk; I tried it once, half and half with regular P&H milk, and the results were quite fantastic. But I can get very, very good results just using store-bought P&H milk, as long as I am careful about the brand (Pet has generally worked okay, as has Hunter Farms, a local grocery store brand). The curd is not great with the store-bought milk; it nearly always shatters to some degree. But I've still gotten some good-to-excellent cheese out of it. So ... for me it is not worth a regular investment in the raw milk. But if I ever find a way to get such milk, or something that is LTP and unhomogenized, for a half-way decent price, I will be all over it!!
