Pasteurized Gorgonzola?

I'm so confused with the recommendations! I read that the CDC and APA say that soft cheeses including blue veined varieties are safe as long as the ingredients list pasteurized milk. A few other sources (mostly British) have indicated that even pasteurized blue veined cheeses are not safe. I just ate a salad I made with pasteurized Gorgonzola. I ate it up but am obviously freaking out now. What do you ladies think?