You might be on to something. In the US, raw milk cheeses are not at all unusual. It's not even especially hard to buy raw milk, although (at least where I am) you generally need to go to a fancier grocery store or a farmer's market to find it.
But what is weird is that the farm in question literally calls itself "Raw Farm". There are many cheesemakers, both mass-market and high-end, that make both raw-milk and pasteurized-milk cheeses, but they don't generally go out of their way to brand their cheese as one or the other -- if you care, you can read the ingredient list. These companies' product is the cheese, not the rawness of the cheese -- if it tastes good, customers will buy more!
But Raw Farm seems to be a farm that makes a specific point of being, well, raw, and that's strange. Maybe it's a better idea to buy one's raw milk cheeses from an ordinary dairy :)