Good question. To my knowledge, no. Acid producing bacteria that are active in the cheesemaking process make for an environment that’s hostile to pathogens. I found this FDA report that looked into contamination in raw milk cheeses that were aged for a minimum of 60 days. By the looks of it, I’m not sure raw milk cheese is any less safe than eating a Subway meatball sub, but, I’m not a scientist.
France and Italy have found a way to work it out so that people aren’t buckling over left & right, so I think their systems would be worth examining from a policy perspective.
Cheers! Always happy to talk cheese haha.
I believe it should be declared on the ingredient list on the packaging, if the cheese uses pasteurized or unpasteurized milk. Cheeses using unpasteurized milk are very difficult to find where I am (not a big city, but not a small city). Even specialist cheese shops don’t often have them on-hand, but I always ask. Not sure on your jurisdiction, but it can be worth doing a web search for local cheesemakers in your area. There might be a little business making something excellent that probably never sees a grocery store shelf. Definitely that’s the case in Western Canada.