Answer:

The consensus from other mom's I've chatted with is that soft cheeses do not pose a risk if they are made from pasteurized milk, as required in the United States. However, it is my understanding that the risks of soft cheeses stem in large part from the threat of contamination after processing and the ease with which the bacteria can multiply. I love gorgonzola, but I am cautious because I believe that if soft cheeses made from pasteurized milk were OK, the prohibition would be against unpasteurized soft cheeses, not soft cheeses in general. Can I go back to eating gorgonzola (did I mention that I really, really like gorgonzola)?

The problem with soft cheeses is an organism called listeria. Here is what the Centers for Diseases Control and Prevention have to say:

How can you reduce your risk for listeriosis?

General recommendations:

• Thoroughly cook raw food from animal sources, such as beef, pork, or poultry.
• Wash raw vegetables thoroughly before eating.
• Keep uncooked meats separate from vegetables and from cooked foods and ready-to-eat foods.
• Avoid raw (unpasteurized) milk or foods made from raw milk.
• Wash hands, knives, and cutting boards after handling uncooked foods.

Recommendations for persons at high risk, such as pregnant women and persons with weakened immune systems, in addition to the recommendations listed above:

• Avoid soft cheeses such as feta, Brie, Camembert, blue-veined, and Mexican-style cheese. (Hard cheese, processed cheese, cream cheese, cottage cheese, or yogurt need not be avoided.)
• Leftover foods or ready-to-eat foods, such as hot dogs, should be cooked until steaming hot before eating.
• Although the risk of listeriosis associated with foods from deli counters is relatively low, pregnant women and immunosupressed persons may choose to avoid these foods or thoroughly reheat cold cuts before eating.

So, from the CDC recommendation it seems that all soft cheeses should be avoided, independent of pasteurization.