I took a cheesemaking class at the local food co-op and didn't like anything we made, but I'm a cheddar head and all we made was soft schmears.
That said, I rely on the New England Cheesemaking Supply Co because they've got an informative website and have been around for a long time.
Their FAQ page on milk and cream should give you some answers:
https://cheesemaking.com/blogs/learn/faq-milk-and-cream TL;DR: "You can make cheese with raw milk. However, you need to be 110% sure of the milk quality. The milk needs to come from tested animals and been kept scrupulously clean. "
If raw milk isn't legal for humans in your state, you have no idea whether it's fit for use. I'd vote no on using the animal quality stuff.