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Does anyone have a recipe for a cheddar-like cheese that would be considered a raw milk cheese? 

Also, does homemade cheese melt like storebought cheese?

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.)

I believe there are quite a few cheddar recipes in this forum. As Wayne said all recipes are usually meant for raw milk that is the holy grail of milk as far as cheese makers.