Just thought I'd drop in and post about the success I had last night with Spartan Whole milk last night. From what I understand its a regional distributor, and the jugs say they are bottled in my home town. Anyway, I went for broke last night, got 4 gallons, some CaCl, and the rest of the kit to make some Cheddar.
Added 1/2 tsp of CaCl to 4 gallons of milk, and the Mesophilic starter, waited the prescribed time, and then hit it with the rennet. After 45 minutes I had a 4 gallon gelatinous mass in my pot.
So, anyone who has this brand of milk on the shelf, it works well so long as you add CaCl.