Ripened and aged cheeses contain little or no lactose. The fermentation process, and the removal of the whey, take away the pesky stuff. More info here (http://www.ilovecheese.com/lactose_intolerant_faqs.asp).

So you may have to give up milk, or at least to take it moderately and with a supplement to help you digest it. But cheese can remain as much a comfort food as ever.