[viewconstrued]

This is enlightening. I didn't know you could take more than 2 lactaid capsules to increase effectiveness. I am also severely lactose intolerant and never took more than two assuming that they each pill was so packed full of lactase that it wouldn't help. This has resulted in me basically never eating dairy because 1 pill rarely helps.

But as to your question, from what I understand, preparation can have a great effect on amount of lactose so the traditional Italian methods likely prepare cheeses in a way that reduces lactose.

[SeanLuke]

Italian methods for cheesemaking are nearly identical to US methods (including, in most cases, pasteurization). I can't think of any cheese preparation differences that would have the slightest effect on lactose. It is the case that Italians eat more sheep milk cheese (pecorino) than Americans, and sheep milk has a bit less lactose. And Italians also eat more aged cheeses. But I don't think this is nearly enough to explain any differences you may have seen.