Some of the best cheeses in the world are made with unpasteurised milk: Roquefort, Wensleydale, Epoisses, Pecorino, Parmesan, Manchego, Morbier, Appenzeller, Reblochon, Emmental, not to mention all the artisan versions of Cheddar, Red Leicester, Double Gloucester etc.
Basically raw milk makes better flavoured cheese. An aged cheese (older than 60 days) is unlikely to have any harmful bacteria, if that is what worries you.