Any cheese is going to benefit from raw milk. You probably already know this, but just in case: In terms of FDA regulations, if the cheese is going to age less than 60 days, you should pasteurize the milk - but if you do a low-temperature pasteurization ("vat pasteurization" - 30 minutes at 140°F), you will still get a tremendous benefit from the raw milk, both in terms of how the curd forms and in terms of flavor, while still meeting the requirement. For cheeses that age more than 60 days, raw milk can be used without pasteurization. Of course, all of this is predicated on selling the cheese, and there will be additional requirements and/or hoops to jump through if you want to sell the cheese. For personal consumption, of course, you can ignore the FDA regulations to whatever degree you like.
Here are my personal thoughts - but please take these with a grain of salt, as only some of this is based on personal experience, while other parts are based on my semi-uneducated intuition.
While any cheese is going to benefit from raw milk, I personally think that, in terms of flavor, you will see a greater difference when making aged cheese rather than fresh cheeses. That should definitely include a cheddar ... but I suspect (based on intuition only, not experience) that cheddar might not be the cheese that shows off that difference to its fullest, simply because of the relatively strong taste of cheddar. Where I have had personal experience is with an Alpine make such as an Asiago or Montasio - quite a dramatic difference in flavor when using raw milk. These can be extremely good at 3-6 months. I've not tried a Gouda with raw milk, but I would suspect a similar dramatic difference. Or, for a longer-aged cheese, consider a Gruyere.
For the parmesan types - as I understand it, or at least based on the recipes I have used to make them, a Romano is a higher-fat make while a Parmesan is a lower-fat make. I have only made them from P&H milk, and they have turned out decent - but I suspect they would be so, so, so much better if I'd had raw milk ... !