From reading it appears that many/most premium cheeses use raw milk so there appears to be some benefit. A number of recipes in "Home Cheese Making" recommend raw milk, how ever most can be made with homogenized.
I would say if a recipe recommends it highly I would listen. In other cases I would make a batch with cheaper milk and the raw milk and see if you can appreciate the difference.
Just in case it is not obvious, I have no real experience cheese making.