Raw milk for cheese isn’t quite as big of deal as enthusiasts make it out to be. It’s more the homogenization process that destroys milk for cheese than pasteurization. I’ve had alot of success mixing pasteurized skim milk and pasteurized heavy Cream to the ratio I want to make various cheeses. Using Homogenized milk though nearly always failed or gave extremely low yields for me though.
Alcohol will be easy to replace but have a long term impact. Canada has had a growing micro-distillery industry for years now, pulling US liquor from shelves and the general increaseing “Buy Canada” intuitive creates a significant business opportunity for them. This will force people to switch from their usual drink, and once someone finds something else they like, it will be hard to court them back even after the trade war is done.