That depends on the cheese; mainly on its age. Naturally-aged cheeses (such as manchego or parmiggiano) and fermented cheeses (such as real emmental) contain little to no lactose.
Agree that for post #3 of a GQ thread my hyperbole about Kraft singles was excessive. My apologies to one and all.
wolfpup captures my actual attitude more accurately. As **Derleth **says, the naturalistic fallacy is indeed a fallacy. As is the opposite assumption that extra ingredients in processed foods and the chemical consequences of that processing are always and everywhere benign.