I get my supplies from Ricki Carroll's website www.cheesemaking.com. I don't know of a local source; never looked.
I use regular old milk, Kleinpeter or Brown's. They're not ultrapasteurized. Every organic milk I've ever seen is though. If you're using cream though, definitely check the label because many creams, half & halfs etc are ultrapast even if they're not organic. (I add some cream and milk to the whey leftover after Mozz making to make ricotta, which is a very low-yield recipe otherwise.)