Halloumi might be an easy way to go, since it is heated really hot in the making process anyway, so I wouldn't bother pasteurizing it in advance.
Some sources say that halloumi was made from old milk anyway (and therefore no starter is added), but I'm sure they don't mean as old as you are planning to use.
If the milk is pasteurized, I have always thought that it's quite easy to recognize the bad milk from the good: the bad milk has bits floating in it, or is even totally coagulated. Of course there can be nasties in it anyway, but since you would be heating/pasteurizing...
Anyway, I have to agree with linuxboy; it would have to be consumed quickly. Heating the milk probably kills most nasties that are present at the instant, but it could well leave spores that start reproducing again.