In fairness, cheese from france is probably safer raw because they don't have as many superfarms that are as prone to spreading diseases like bird flu

Raw milk for cheese isn't quite as big of deal as enthusiasts make it out to be. It's more the homogenization process that destroys milk for cheese than pasteurization. I've had alot of success mixing pasteurized skim milk and pasteurized heavy Cream to the ratio I want to make various cheeses. Using Homogenized milk though nearly always failed or gave extremely low yields for me though.