It depends on your level of lactose intolerance. I have a family member who is lactose intolerant, but can eat aged, hard cheeses.

An aged, hard cheese will have much lower levels of lactose than a fresh, soft cheese, to the point where it virtually disappears.

That can be checked by looking at "sugars" in the Nutrition Facts table: lactose is a sugar, and most cheeses do not have added sugar (well, at least "ordinary" ones). If the "sugars" row is at zero or "traces", that means all the lactose has been digested by the bacteria.

Making milk relevant for all ages is one of the main reasons for cheese existing in the first place.