I think most recipes can use raw milk. The only thing I would suggest is that the CaCL2 might not be required as the milk was never pasturized and, that you may need a bit of extra effort to "top stir" your milk in order to blend the cream at the top back in.
Moisture and meltability is whole 'nother matter. Meltable cheese is a cheese that has moisture and a certain plasticity to it's texture. Making a meltable cheese is a combination of cheese type and fine tuning your cheese making process. (not all chesses are really meltable, but i assume here you refer to cheddar) Achieving consitantly meltable cheddar cheese one of my personal goals. (So far, my results are mixed.)