I am under the impression that pasteurized isn't too bad, so long as it doesn't have preservatives. I picked up five gallons from Mapleside in Brunswick, Ohio (its a bit of a haul for you), and fermentation seems to be doing fine after only 24 hours.
Mapleside doesn't have any specific cider recipe, they just press whatever mix of apples they have at the time, so I suspect it'll change throughout the season.
An employee did tell me that a cloudier cider will tend to be more tart than a more clear one, the latter being made of more sweet varieties like Red Delicious.
If it turns out to be awful, I'll let you know