Random "raw cheese" question...

hvtang

So, my DH brought home this raw milk cheddar cheese from work.  My question is - would it be okay to use it in something cooked, like a quiche or a mac & cheese?  Would baking it at 375 make it no longer raw/kill any bacteria, or is the "rawness" an aspect of the pasteurization process that can't be "undone"?  Thoughts?