I don't know if this will help or confuse, but my understanding is that the harder a cheese the safer it is, regardless of whether the milk was pasteurised or not. The reason for that is that a hard cheese has a much higher concentration of salt, which makes it very hard for a bacterial colony to form. Take a lump of parmesan and its so salty there will be very few bacteria in it. Take a lump of mature camembert and there's a much higher water content, along with a maturation process that depends on bacterial growth - get a listeria bug in there post pasteurisation and you'll have a nice little listeria factory by the time its on the shelf...
In general:
Hard cheese (cheddar, parmesan, stilton) = fine, pasteurisation non-essential but might make you happier
Soft, immature cheese (mozzarella, feta, etc) = fine, but buy pasteurised.
Soft, mould ripened cheese (brie, camembert, chèvre, roquefort) = avoid unless cooked.
Food labelling is completely out of sync with current recommendations. Come up with the specific cheeses you're interested in and either dig out that other thread (to get the current NHS link - I think it was this one) or use the MrsHuxtable public information service 
. Work out what you're happy to eat. Then stop over thinking and enjoy :o