Cheese has about the same lactose as milk, doesn't it?

Hard cheeses contain almost no lactose; it's consumed by bacteria during the maturation process.

A way to store a surplus food that contains high protean and fat is another huge benefit of dairy. Hard cheeses can be stored for years in the right conditions and these conditions are achievable for ancient people (caves).

And if done right, the cheese becomes tastier as it ages.

Not as important today, but more important back then: aging your cheese also concentrates the salt. Salty foods are tasty.

Good point. Back then salt was valuable in places just short distances from the ocean. Humans need salt, especially when doing hard physical labor, sweating all day.

rwh86 is correct. That was part of my reasoning. I was thinking aged fermented cheeses not fresh cheeses, which do have more lactose.

Aged fermented cheese is what I was figuring they would have made, because of the lactose issues. These take several months to years to make. I was lumping in higher lactose things like milk, soft unripened cheeses and yogurts together as 'high lactose desperation foods' as arguably, all were likely consumed for the same reasons early on.

I would guess the lower lactose fermented cheeses would have been favoured earlier though. Humans have a history of fermentation and the utility of aged cheese is kind of hard to beat as far as such things go regarding fat and calorie content and preservability.