The U.S. Food and Drug Administration is asking for scientific data on the potential harmful effects of bacterial contamination of raw milk cheese.
An assessment done in 2013 suggests that the risk of listeriosis from soft-ripened cheese made from raw milk is 50 to 160 times greater than the same type of cheese made with pasteurized milk. But FDA recognizes there may be processing techniques to lower that risk.
You can read more on the story here. http://www.idfa.org/news-views/headline-news/article/2015/08/06/fda-seeks-data-on-raw-milk-cheese-and-draft-risk-assessment