Based on my own and friends' experiences, CBP does indeed care and check whether or not a cheese is pasturized (most of the time - and if they don't, that almost always means you and your cheese are in). Bringing pasturized cheese in to the US is pretty common.
CBP in the past has cared whether the cheese was fully packaged & labeled, so ymmv on vacuum packed parts of a larger cheese with said larger cheese's label (since the weights wouldn't match).

Likely too late for this trip, but next time perhaps you could reach out to a (smaller) cheesemaker and see if they could sell you an appropriately sized & labeled cheese?

If you pack the cheese in an insulated carrier, the temperature should be fine even by the end of your flights. Some cool paks are TSA compliant and some aren't (and some could melt quickly enough that they would be TSA OK leaving France and not at Atlanta). Even without cold paks a total travel time of 10-14 hrs shouldn't overheat the cheese if packed in a good insulating pouch =)