I agree with Salvadory. I saw it was pasteurised and it was all I could do to stop myself from having the whole pack at once. I thought soft cheese was fine during pregnancy and went by the rules that badgerwife said.
poppys: not trying to be alarmist but the mould-ripened cheeses (brie, camenbert) are a matter of debate- although the milk used to make them is sometimes pasteurised, they reintroduce the mould to make the white mouldy outer, so that makes it a potential source of listeria (which likes the white mould a lot). I looked on the pasteurised brie in Sainsburys and it still had a warning to avoid if pregnant.
However, non mould ripened cheeses made with pastuerised milk (like roule, hooray!) are fine.
I'd also be very cautious of any mould ripened cheese - blue or white. AFAIK its not that the white mould is attractive to listeria so much as that a mould ripened cheese is, by definition, an environment conducive to bacterial growth. If there is any contamination post pasteurization (which happens at a pretty early stage in the process) then the unwanted bacteria are likely to thrive just as much as those that were introduced to mature the cheese.
Hard cheeses are less of an issue as they have a far higher salt content than their squidgey, mouldy counterparts - which makes them far less bacteria-friendly (in fact IIRC Parmesan is considered safe to eat as the salt content is so high, even though its usually made from unpasteurised milk).
That said, its worth remembering that any cheese on the risky list (including brie, camembert, chevre, stilton, etc) is fine as long as its cooked and is piping hot.