Which varieties of milk cheese are raw food? Which varieties of milk cheese are raw food? I mean the well-known varieties of cheese, not the many varieties small vendors can have that are only known in small areas.

I think that a good definition of raw food cheese is that it's made of unpasteurized milk and it's not heated above or 40°C

I've always assumed that feta, queso latino/queso fresco, kashkaval (link2) and Telemea are raw, but maybe I'm wrong.
Maybe these fresh cheese varieties are in general raw?
I would venture that the opposite is usually true. Most fresh cheeses require heating to separate the curd. In the US, commercial fresh cheeses are never raw since they must use pasteurized milk. 

Emmental (Swiss) seems to fit the criteria. It's held at a heat in the 30s but no higher.