Generally raw milk cheese isn't as risky as raw milk as in the United States it can only be sold after it has aged 60 days. But some pathogens can persist beyond that.
The FDA is going to sample 300 cheeses to see how many have H5N1 and how much viable virus is present.
A few years back the FDA did a survey of raw milk cheese and found some samples had pathogens still present beyond the 60 day threshold. Especially softer cheeses.
If you want to be conservative, don't consume any raw milk products. HPAIs are pretty hardy.