John, I missed this post the first time around. I do not have access to raw milk, so can't help directly, but I've seen folks on the forum go both ways on this - some use CaCl even with raw milk, and others never do.
However, when it comes to using CaCl in the brine - you really HAVE to do this UNLESS you make your brine from whey. Otherwise you will leach calcium out of the surface of the cheese, and you will get that slimy result.
Note that adding CaCl to the milk will not help if you haven't added it to the brine.