Sailor, I've read that, and thought it would probably apply, but hoped maybe we could get around it. I was surprised that everything I'd seen on the Ag Department's websites and instructions was ambiguous about pasteurization.
Then I found this in state law:
Butter or cheese — Pasteurization of milk or cream.
All milk or cream used in the manufacture of pasteurized butter or cheese shall be pasteurized only in the plant where the butter or cheese is manufactured.
Moral of the story: don't just read the regulator's websites, check out the actual laws.
So, yep, you're exactly right; we pasteurize it ourselves or age it. I've done a little better with aged cheeses than mozz, so that may be good for us anyway.