For me, raw milk was part of growing up on the family ranch. My Dad made extra money by selling cream from three milk cows. He milked them morning and night. I remember sitting on his lap while he turned the cream separator on the back porch. After he was done, my mother would boil all the pieces parts of the separator. Dad would haul the cream in five gallon cream cans to town and drop them off at the railroad station for the overnight trip to eastern Nebraska. My Grandfather did the same and he fed the curdled milk to a hog that he kept for slaughter. He thought that the bacon and salt pork at the store was too expensive.
Our raw milk was always fresh, but it was skim milk. I enjoyed the whole, pasteurized and homogenized milk in 1/2 pint milk cartons during morning recess. The other thing about raw milk is that it is the best in Spring and early Summer when there is abundant fresh green grass. If you've ever drank milk from a cow that spent time in a weed patch, you know what I mean.
Nowdays, I'm spoiled with Maple Hill's grassfed ultra-pasteurized 2% milk for my cereal and cappuccinos.