Homogenised milk is hard to work with. I feel like it needs completely different techniques to work well. I've never used raw milk, but I have little trouble with unhomogenised pasteurised milk.
In terms of heat, I often make different cheeses seasonally. While we have air conditioning in our house, I rarely have it turned on. So that means that right now (during the rainy season), it's usually about 30 C in the kitchen during the day. When summer hits, it will often be up near 40 C. This is nice for cheeses that need to acidify, but not great for others. Also, in the summer, it's sometimes over 30 C even at night so this is bad for cheeses where you want a long slow acidification period.
I do a few things. First, in the heat of the summer, my cheese fridge is normally between 16-20 C. That's quite warm, but I don't really find there is a problem aging cheeses at that temperature if you are careful to control humidity. It's super humid in the summer here, so it means being *very* careful about wiping out the maturation boxes every day. However, it's not really that bad. This also means that I can easily dry off cheeses in the cheese fridge when I want colder temps.
This big thing, though, is that I just make cheese seasonally. Honestly, having your kitchen at 30+ is great for some cheeses. One of my favorite summer cheeses is Caerfilly style. The high temps are great for cheddaring and it's common to half salt the curds when pressing to slow down acidification anyway. I do a lot of fresh cheeses too: halloumi, crescenza, ricotta salata (or antothyros), and lactic cheeses. Summer is great for feta-like cheeses as well. In the winter I make things that require more control. For example, the last date that I'll make a tomme is typically April. It just doesn't work very well for me in the summer.