Raw milk is definitely the best for making cheese , especially if you know and trust the source.
My fist time with raw milk was not a pleasant experience , they both went bad , I'm thinking the milk was not handled or kept properly before I got it , it was from a friend of a friend , it was free though , they said they had excess.
Two four gallon makes out the door , I wish now I had pasteurized them first.
I now get my raw milk from a supermarket in Idaho , and it always works great.
If you know the source and trust them , use it raw , if you are unsure of the handling or keeping , you may want to consider low temp pasteurizing it first.
Anyway , congrats and good luck !