Sounds like the problem could be averted by bacteriological testing of each batch of the raw milk which is intended for cheese making. If found unsuitable for use raw it could be made into a pasteurized product.
People have been eating cheese made from raw (unpasteurized) milk for hundreds of years, and no one has ever died from it.
Cheese making in France is a high level art. Every batch is tested for bacteria, fat content, etc, before being made into cheese. The French have the highest standards for production, they just don’t conform to the EU standards, and the EU rules.
The EU wants to eliminate National Identity of each country and requires standards for food that must be met. They are not interested in preserving France’s gastronomical heritage.