Nothing beats raw milk for performance and taste. However, if you do a "vat pasteurization" (low-temperature pasteurization: heat to 140°F / 60°C and hold it at that temperature for 30 minutes) of raw, non-homogenized milk, you will still have many of the benefits of raw milk, including some of the enzymes left by the natural flora, good curd structure, and much better taste in the final product as compared to store-bought pasteurized & homogenized milk.
By the way, not sure if I've welcomed you to the forum before, but just in case: welcome!