I recently read the discussions on pasteurization and raw-milk cheeses in Kindstedt's American Farmstead Cheese
. The semi-hard to hard aged cheeses (60-days or more) are pretty safe when made with raw milk, because of the low pH at pressing, and the subsequent low moisture content and good salt content. Seems like studies on Cheddar, for instance, found that pathogens were pretty much just as likely to be found in the cheese from post-pasteurization contamination as they were from pathogen-containing raw milk.
The more iffy aged cheeses are high pH, high moisture, and low salt cheeses. This would include blues and soft washed rinds (e.g. munster), as well as any bloomy rinds that you managed to age for 60 days and still be edible
. ("Aging," by the way, I think has to be above something like 37 degrees F). These types are more hospitable to growth of pathogens both in the original milk, or from contamination during the cheese-making or -aging process.
Also, some pathogens are not detectable by smell or taste, even when present in dangerous levels.