Northern Light
Superstar
I used to be lactose intolerant, I grew out of it. Well at least in its severe form.
But I still tend to dislike the particular form of dairy tang that comes from lactose.
Its one reason I've come to enjoy good Parm so much, its naturally low lactose and its tang is different.
I'm still not fond of most variations of cheddar though, even though its low lactose.
Camembert and Brie are also low lactose.
Blue, Swiss and Feta are also low lactose.
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I think if you enjoy a bit of funk in food, at times, it can be about finding the right combo. Caesar Salad Dressing often has good parm or pecornino in it, and many people who don't like cheese, love Caesar salad.
The key there is the pairing with lemon juice, garlic and olive oil, providing a balance of flavours that's different than anyone on their own.
You might just detest all cheese, but if you don't mind mozzarella because its not too loud, and probably because you're used to pairing it with tomato sauce on pizza; consider other like applications.
Queso Fresco (similar to Feta) is the cheese of Mexican Tacos, sprinking on to Ground Beef or Chorizo w/guac and salsa, its just a background salty note with a hint of creaminess.
Likewise, something like Brie can be blended with any number of herbs/spices and then spread on bread/crostini etc.
Or you can use a hint of freshly grated Pecorino in a cold cut sandwich. Pair with smoked pork loin, some greens and fresh tomato.
Now back to snacks.
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