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The concern here is Listeria, which can harm a fetus. So do physicians have science behind them when they tell pregnant patients to forego all raw-milk cheese?

Studies suggest not. Although high-moisture, unripened cheeses like cottage cheese and queso fresco and soft cheeses such as Brie and Camembert can support Listeria growth, aged raw-milk cheeses like Parmigiano-Reggiano, English Cheddar, Gruyère and Emmenthal cannot. They’re too dry, too low in pH, too high in salt. When Listeria turns up in cheese, it’s almost always in moist, soft cheese made with milk that was improperly pasteurized or contaminated after pasteurization. There have been several large outbreaks of listeriosis associated with Hispanic-style cheeses prepared under non-commercial conditions.
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The FDA’s own risk assessment puts hard cheese last in Listeria potential among 23 common foods, including produce (www.foodsafety.gov/~dms/lmr2-toc.html).
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From the standpoint of Listeria risk, it would make more sense to warn pregnant women away from fruits, vegetables or deli meats than to caution them about aged raw-milk cheese. Aged raw-milk cheeses are excellent sources of calcium and protein, needed by pregnant women.

Don’t be concerned you are missing out, if you refuse to go raw – whether it’s due to your pregnancy or not. The same article reassures its readers that they can enjoy pasteurized cheese products equitably: “In the hands of a good cheesemaker, pasteurized milk does just fine.” Consumption of raw dairy products remains a pretty contentious issue (understatement intentional), which you can get a good sense of at this site