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. Almost all are made with a heavy hand on the whey, and so are higher in lactose than regular milk. If you're LI you should avoid them all. If you have an allergy to milk, of course, none of these cheeses are truly safe for you.