There are two issues that need to be bifurcated.
(1) g’vinas akkum – no supervision at all
(2) cheese that has a hechsher but allows chalav stam (e.g. OU-D)
My personal practice is to keep cholov yisroel, except for butter and hard cheese, as is brought down in Pischei Halacha. However, I would not buy a cheese or butter that did not have a hechsher on it at all. IOW, The milk that is used as an input may be chalav stam, but the end product proves that it was kosher milk (since it became cheese or butter), and the process is certified by a kosher agency to ensure that there are no “other” inputs.
The only food I am aware of that we still consume without any supervision of the process is alcoholic beverages (beer, whiskey, etc)