I can't speak to what j_b has eaten, but if you're seriously interested in checking out local cheeses, plenty of which is produced with raw milk, you might check out this list: Washington Cheesemakers Association
Don't bother, he is trolling (anyway details would mean nothing to Attila). I have compared at least a dozen of the exact same types and brands of cheese made from pasteurized milk to some made from raw milk. In recent years, the comparison has been possible because customs occasionally crack down after a raw milk cheese has been imported for years, then replaced by the pasteurized kind after the crack down.