I'm lactose intolerant and am always searching for good tasting work-arounds. My brilliant wife discovered that cheese aged over 60 days is, at least, nearly lactose free. Real cheese, yo, not that slimy, nasty ass soy cheese I pretended to like for years. Cheddars, asiagos, goudas, mutha fuckin' provolone! That makes real pizza, son.
I have learned that it is best to buy it by feel rather than by age, though. If there is substantial give when you squeeze the cheese, then I'd suggest finding a firmer alternative.
Also, Breyers makes a terrific lactose free vanilla ice cream. Mrs. Foolsgold is something of an ice cream expert and confirms it tastes just like the real thing. All I know is that having the opportunity to eat a lasagna (made ricotta with lactose free milk) and drink a thick and super malty chocolate malt has done wonders keeping my head out of the oven.
What other suggestions do you have for your particular restrictions?