Comment by deeg

I'm a big fan of cheese and have researched this a bit. The consensus seems to be if two cheeses were made with the exact same process except for using past/unpast then you might be able to tell a difference (especially for younger cheeses) but one isn't necessarily better than the other. Over the years cheese makers have learned how to get the best flavor out of the base milk. So a pasteurized brie will be just as good as an unpasteurized brie but made slightly different.

I've tried doing taste comparisons between past/unpast but there's so much variation for even the exact same cheese that I've never been able to detect a meaningful difference.