Do you have your own goat or cow? If so, and you know that she is healthy, have had milk stay fresh and good tasting for a week in the fridge, you probably don't need to pasteurize your milk for any of the cheeses that you make.
If you are buying it from someone else and can't be sure of their cleanliness in producing/processing the milk, then I would pastuerize it, except for cheeses that are heated above 150-160 degrees.