It is unlikely that an infected cheese would ever make it to an edible stage. C. botulinum produces a TON of gas and would most likely just explode the cheese. And it has a rotten egg smell that is a clear warning. This shows up every now and then in the grocery stores, often canned beans, where the can is obviously deformed by the internal pressure of the gas.
The botulinum toxin is easily destroyed with cooking. But the best advice is If it stinks, don't eat it.
Just in case you come here in a search of information about botulism risks with vaccum packed cheese, please note that clostridium botulinum is not detectable by sight or smell.
« c. botulinum contaminated product may appear to be safe (no off odors or appearance), even when it may not be safe any longer. C. bot also grows better when it does not need to compete with spoilage organism growth. » - Dr. Londa Nwadike, former UVM Extension Food Safety Specialist, June 2013
See the link bellow for a good review on the risk of c botulinum contamination of vaccum packed cheeses. In summary, assuming proper cheese production, the risk is not zero but generally low. Some varieties have a little more risks, depending on cheese salt-in-moisture/water activity, moisture on a fat-free basis, pH.
https://www.specialistcheesemakers.co.uk/media/Download.aspx?MediaId=151