All have about half as much lactose as regular milk. The process of aging cheese hardens it and drives out the remaining whey, which is high in lactose. Even mild cheddar, aged 60 days, is noticeably low in lactose, while extra sharp cheddar, aged 12 months, may contain little or no lactose at all. Other cheeses follow a similar pattern. Most people who are LI tolerate cheese extremely well, even in large quantities.
Ricotta is the one best known in the U.S., although there are dozens of local varieties.
Many packaged cheeses are so low in lactose that they can get away with saying they have 0 grams of lactose per serving. These are good, but better is available. Process cheese is something else altogether. There are several types, each farther away from natural cheese than the last. Pasteurized process cheese is closest, followed by cheese food and cheese products and stuff that doesn't even contain the word cheese in the title.