I challenge anyone to go to the store in the USA and find a cheese (soft or no) that is made with unpasteurized (raw) milk. If it is unpasteurized, then it is aged at least 60 days. Aged unpasteurized raw-milk cheeses have a great safety record, that's why they're sold like this.
Anything else would be illegal to sell in the United States (different thread) and you would probably be paying a LOT of money for it. If you know someone who is making unaged, raw milk cheese in their backyard cheese moonshine shop, then...that's pretty unusual. You gotta either smuggle in the good stuff or have "connections" if you know what I mean...
"The law requires raw-milk cheese-domestic or imported-to be aged at least 60 days at 35 degrees F. or above. By that point, most cheeses are no longer soft or moist, and are highly unlikely to harbor Listeria. (Some underage raw-milk cheeses do enter this country illegally, and pregnant women should avoid them.)"
I'm sorry, but the misconceptions surrounding cheese is a huge annoyance of mine, and I blame uninformed doctors and out of date websites. Amos Grunebaum, MD needs some new information. People freak if they see you eating brie. And I am probably one of the most hyper-vigilant food safety nuts ever regarding foodborne illnesses...
Here's some light bedtime reading...the real problem in this country with food contamination is meat and antibiotic resistance. Not that we're going to do anything about that problem...but we will ban cheese-eating surrender monkey food...ah, great.
More cheesy reading:
Enjoy your soft cheeses!
Hearts and Ponies,