I found a list of raw milk cheeses in German, including what Germans call "Weichkäse" (which is not the same as what I understand under "fresh cheese", but there is substantial overlap). Note that this does not mean that each cheese on the list is always made from raw milk, or that the raw milk has not been heated over 40 C during the production (for example, for camembert you can either start with cold milk and heat it to 35, or start with cold milk, heat it to 50+, then let it cool down to 35). It means that some producers of these kinds of cheese use a method which fits your criteria.
- Camembert de Normandie
- Cappregio
- Munster cheese (that's the French cheese from the Vosgues, especially the Munster-Géromé AOC, not the American Muenster cheese)
- Pico
- Queijo de Pico
- Roquefort
- Taleggio
- White brine cheese, Balkan style (what is usually called "Feta" - Feta is an AOC, so all analogues have to be called something else in formal contexts)