That's not true. First of all, as cheese ages all the bacteria (and fungi and yeasts) inside it die out because they run out of food to eat. You see, they're trapped in a solid lump of protein so they have nowhere to go. So they die of hunger. That does make the cheese safe to eat so cases of food poisoning from hard cheeses that tend to age for more than three months, are virtually unheard of.

Second, whether good bacteria will outnumber the "bad" depends on how many of each ... goodness value? there were at the start. If your raw milk is contaminated with sufficiently high numbers of coliform bacteria (E coli and friends) there is no amount of bacterial goodness that can make that milk good for cheesemaking. Most likely you're looking at "early blowing" (literally the cheese blowing up like a rugby ball, with a great big fissure in its center, because of gasses released by bacteria early in its maturation).

Third, some "good" and "bad" bacteria can coexist quite happily with each other simply because they do not consume the same resources and so do not compete for them.

Don't have a fourth one for you.

Wouldn't that also apply to pasteurized cheese? Cultures are usually introduced which I would expect to outproduce bad bacteria just like with raw-milk cheese.