Cheese is a very interesting food from a nutritional perspective. It typically is low in carbohydrates (or has none), is high in protein and is rich in key vitamins and minerals such as calcium and phosphorous. As a fermented food, cheese also can contain components such as probiotics (beneficial bacteria) and bioactive peptides, both of which have potentially exciting health impacts.
Unfortunately, many people do not understand that cheeses, especially aged cheeses, also contain little to no lactose since they are fermented by the starter culture and other bacteria. The dairy industry would greatly benefit from an educational campaign touting cheese as a good choice for those who have difficulty digesting lactose. Additionally, aged cheeses, in which the milk proteins are substantially broken down, should be tolerated better by people with milk protein allergies.