Yes, I think it changed last Fall, for Canada as well.
The province of Quebec was producing unpasteurized cheeses, regardless of rules, and at some point recently, a blind eye was turned to it all. Americans were taking them back to the US and it seems that another blind eye popped out.
It used to be that anything as soft as a brie would not be allowed and definitely anything not pasteurized. My favourite is a Montbriac, which is in fact much softer, but oddly, pasteurized. If I could find it I brought back a whack of it; it was always checked carefully at customs.
I recall not too long ago, I was buying cheese in the well-known shop in the Madeleine. The owner of the shop put it all into a styrofoam box and sprinkled coffee grounds into the box to confuse the dogs. But it was all allowable anyway.
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOh those cheeses.