My opinion is that fresh cheeses sold should be pasteurized. If you want them in raw form, they are simple to make, no expensive equipment needed, and then you are taking the "risk" yourself and not putting your farmer or cheese maker in danger.
Aged cheeses can be raw generally without problems.
At least in the US, people like to sue if a problem arises. Even if the product is not the actually cause, if there is a hint of reason to doubt it was good or right, a lawyer jumps to the rescue.
I make fresh raw cheeses at home and have not had any problems. I also have the goats, cows, and sheep here and do the milking myself. If something does not look right, it gets tossed to the pigs or composted. And sometimes I pasteurize the milk too, kind of depends on who is going to be eating with us.
We drink raw milk and have done so for years with no problems. But I think that is largely due to the fact that I have healthy animals, sanitary conditions to milk them, and we have an abundance of milk so the milk in the fridge we are using is never more than a day old.
Just my thoughts on it!