Fred -YES! Go for it! I difference is wonderful! I costs me twice as much to buy raw milk than standard store bought pasteurized / homodegenized milk but it is so much better in both flavor and yield. You also have the option of skimming the cream for butter or other cream products when making low fat cheeses like parmesan.
The name of the Farm is Beltane. It's pricey but cheaper than a cheese. It's 8 doll a quart for pasteurized and 10 for raw. A discount applies (2 bucks) when you buy 2 bottles. The guy, Paul, is very nice. He even offered me a big goat cheese log. For my first pressed cheese, hum tough question: maybe romano or emmental. Sometimes I can't decide so I do both :-) Will see