Lactose intolerance is on a wide sliding scale.

Some people get violent diarrhea from ice cream, and some people can drink half a glass of milk before noticing any difference.

And some people might even choose a little bit of loose stool as the cost of eating dairy based. And some might not.

For example, most of Mongolia is technically lactose intolerant but they drink tons of horse milk. Has to do with having good gut microbiomes that help with milk digestion. Plus cheese, especially aged cheese, have low levels of lactose.

If I touch milk i get sick. If i chug a pint - nothing.

I thought that cheese production itself was a workaround for lactose intolerant? I mean, fermentation process removes most, if not all of the lactose, making cheese edible for people with intolerance?

Only true for harder aged cheeses.