There's a difference in cheese flavors in the Winter and Spring months based on dry versus fresh feed. These feed types alter the taste, making its finish more earthy than umami. The color of the cheese fades, too, since the chlorophyll fades from green to brown in dry feed. In Winter, you'll find some delicious cheeses since the animal (cow, goat, or sheep) ate fresh grass during Springtime, and it took upwards of at least a year for the cheese to mature. In Spring, you'll find cheeses with a more earthy and dry grass flavor which can be off-putting to some. That's usually the case for semi-hard to hard cheeses. Soft cheeses, however, are different since they typically need about 4-5 weeks to mature. So, buying a brie during the Winter will have a robust dry grassy taste, whereas during the Summer, bries tend to taste cleaner and crisper.
Lactose intolerance can be brutal on the stomach. If you ingest "cheese sugar," you want it to contain at least 2-3% (or less) lactose. Any higher amount will hurt! Some cheeses are great for lactose intolerance: Camembert, Muenster, brie, cheddar, provolone, gouda, blue, parmesan, and Swiss. These range from 0 - 3.4% lactose. Check the labels and avoid the product there are 2-5 grams or more per serving of sugar.
All animals have a purpose. They are made to provide many things and should be respected and treated humanely. I don't believe in dumping milk on the floor if people are starving worldwide. Climate change is real. Protesting doesn't start when the animal is dead or dumping byproducts like meat, milk, cheese, and eggs. Climate change begins at the source, not the animal. I believe in moderation and living a balanced life. I agree humans shouldn't eat meat at every meal or throughout the week. When it comes to consumption, we eat more than what our stomachs require. Reduction, when needed, is critical. I have nothing against vegetarianism, veganism, or plant-based lifestyles, but be respectful if others eat meat. If we learn to balance, we can live gently on this planet.
I will discuss further the types of milks.