If you suffer from a lactose intolerance it is always best to consult with your doctor or nutritionist before changing your dietary intake.
There are some cheeses that contain trace levels (less than 0.5 gram) of lactose. Natural, aged cheese (such as Cheddar, Parmesan and Swiss) can be digested by many people with lactose intolerance. During the cheese making process, most of the lactose is drained off with the whey (a liquid portion). The small amount that remains in the curd is changed to lactic acid during ripening (ageing) of cheese, therefore only trace amounts of lactose remain.