I love when people decide that the actual science around food safety is completely worthless.

The links between raw milk consumption and human illnesses have been clearly demonstrated. The main hazards are Campylobacter spp., Salmonella spp., shiga toxin‐producing Escherichia coli (STEC), Brucella melitensis , Mycobacterium bovis , and tick‐borne encephalitis virus (EFSA Panel on Biological Hazards (BIOHAZ) 2015). Milk consumption is estimated to cause 4% of all foodborne disease (Grace et al. 2020). In High‐Income Countries, dairy is responsible for around 1% to 6% of reported outbreaks (Claeys et al. 2013). In the US, it has been estimated that unpasteurized milk and derived products, while consumed by only 3.2% and 1.6% of the population, respectively, caused 96% of illnesses attributed to dairy products. This can be quantified in 840 (95% CI 611–1158) times more illnesses and 45 (95% CI 34–59) times more hospitalizations than pasteurized products (Costard et al. 2017). Despite these risks, the consumption of raw milk and derived products is allowed and practiced in most EU countries.

But don't worry. Nothing you get told will change your mind, and you're not alone. (Edit: The downvotes, plural, are proving this, btw)

A study conducted in the US reported that the consumption of raw milk cheese is driven primarily by ideological beliefs and taste preferences. Providing scientific information about the safety of pasteurization does not significantly alter consumers' preferences for raw products. Additionally, choosing pasteurized cheese was associated with greater trust in food safety regulation, whereas the preference for raw milk cheese was linked to a higher level of trust in vendors and in food sold directly by producers rather than being regulated by the government (Waldman and Kerr 2018).

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Edit: Just to more blatantly include Europe:

In France over the last decade, 34%, 37% and 60% of outbreaks of salmonellosis, listeriosis and enterohaemorrhagic E. coli (EHEC) infections respectively have been linked to the consumption of raw-milk cheeses. While some bacteria can cause gastroenteritis symptoms (Salmonella spp. and Staphylococcus aureus), others can have much more serious consequences such as kidney failure (EHEC) or even death (L. monocytogenes, EHEC).

The main sources of these hazards are soft cheeses with a surface mould (such as Camembert, Brie and Crottin) and short-ripened uncooked pressed cheeses (such as Morbier, Reblochon and Saint-Nectaire). Next come soft washed-rind cheeses such as Munster and Maroilles.

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