Originally Posted by Calianna

So it would seem that it's preferred to use milk that has not been homogenized, although for commercial production, it would be possible to use homogenized, depending on the type of cheese being produced, and how much calcium chloride can be added without adversely affecting the flavor, while still producing the type of curd necessary for that cheese.

If for some reason it's not required to disclose homogenization on cheese packaging, then packaging would still need to disclose any additives used to counteract the less desirable curd produced when using homogenized milk.

That's just the best I can figure out from what little info I came across though.