When does cheese require kosherization?

The correct response highlights that cheese requires kosherization especially when it is high-temperature cheese, such as Swiss or Italian varieties. This is due to the specific processes involved in the production of these types of cheese, including the use of rennet and other ingredients, which can sometimes introduce concerns regarding whether they meet kosher requirements. High-temperature cheeses often undergo processes that could involve non-kosher ingredients or methods, thus necessitating a formal kosherization to ensure they comply with dietary laws.

The consideration for kosherity extends to the ingredients used in these cheeses and how they're processed. If a cheese is made in a way that could potentially violate kosher laws, it must be kosherized before consumption by those observing these dietary restrictions.

The other options, while they may have their own contexts regarding kosher laws, do not specifically trigger the need for kosherization in the same direct manner as high-temperature cheese does. For instance, pasteurized milk itself doesn't disqualify a cheese from being kosher, nor does the location of production inherently necessitate kosherization unless it involves specific sources or ingredients that are non-kosher. Similarly, flavored cheeses may require scrutiny but do not inherently necessitate kosherization unless they contain non-kosher flavoring agents.