Ok..probably a stupid question but, I'm going to make a clabber out of clean raw milk. Then I'm going to use the clabber to make a mother culture. I plan to reculture a few more times to refine the starter. At that point when I make my cheese with pastureized milk (my own farm milk that I choose to pasturize for cheese) will it be a raw milk cheese. The main reason is because on my raw cheeses I do like to wait the 60 day mark, a lot of my pasturized cheese I'll eat way sooner.
No, it would not be a raw milk cheese. That requires using milk that has not been pasteurized. You're using a natural undefined species starter. If the starter is free from pathogens, you can safely eat before 60 days. You can also sell before 60 days so long as your starter tests clean and you follow good manufacturing practices for maintaining and propagating the starter.