@smolbaka If it's an aged (fermented) hard cheese, there won't be any lactose left. Lactose would have been turned into lactic acid by the lactic acid bacteria (such an innovative name for those bacteria, huh). If it's some kind of processed cheese with no fermentation, it indeed would contain lactose (unless it's lactose free on purpose). I haven't got a clue about Japanese cheese in general, other than knowing cheese is apparently expensive in Japan. It's not exactly a historical dairy country.