My informed opinion as a cheese maniac is that raw or pasteurized milk doesn't make any perceptible difference in cheese quality. What makes the difference is a) the animals' diet (which imparts flavors that don't go away with pasteurization), b) the manufacturing process (anything made in a factory will be bland, even if it's made with raw milk) and c) the aging.

The most important factor by far is aging. There's a reason why the French have a special name for the special job of aging cheese, "affineur". A good affinage can transform the most mediocre cheese into a culinary tour de force.

Source: I make cheese and age it myself.