|from Culture Magazine 2013|
An article on the Culture Magazine website - Cheeseographic: Lactose Intolerance on October 15, 2013, by Jessie Hazard is very too the point about this ongoing issue. Lactose to lactase, aged cheeses versus fresh, cow's milk versus goat and sheep, allergy vs intolerance, yep, it's all there in graphic display!
Want more information? You can check out other articles on The Kitchen Blog - What is Lactose Intolerance and also Lactose and Cheese: Are You Really Lacotse Intolerant by Nora Singley who was a Cheesemonger and the Director of the Cheese Course at Murray's Cheese Shop in New York City and a chef on The Martha Stewart Show. All very interesting in terms of what you need to know about the two competing enemies of cheese lovers.
Also here is an interesting bit from Wikipedia on the subject :
Dairy products - Lactose is a water-soluble substance. After the curdling process, lactose is found in the water-based portion (along with whey and casein), but not in the fat-based portion. Dairy products that are "reduced-fat" or "fat-free" generally have slightly higher lactose content. Low-fat dairy foods also often have various dairy derivatives, such as milk solids, added, increasing the lactose content.
Cheese - Fermentation and higher fat content contribute to lesser amounts of lactose. Traditionally made Emmental or Cheddar might contain 10% of the lactose found in whole milk. In addition, the aging methods of traditional cheeses (sometimes over two years) reduce their lactose content to practically nothing. Commercial cheeses, however, are often manufactured by processes that do not have the same lactose-reducing properties.