The ethnic/racial groups most likely to be lactose intolerant are East Asian (between 70 to 100 percent of adults are affected), West African, Arab, Jewish (especially Sephardic and Ashkanazi, apparently), Greek, and Italian.
Northern and Western Europeans are most likely NOT to be lactose intolerant. So, once again, my privilege is pretty *expletive deleted*ing awesome as I am primarily Germao-English. Or, as I like to say, white is right.
And yes, how much lactose is in cheese depends a LOT on how long it's been aged.
Fresh mozarella, American, feta, ricotta, and the like? Lots of lactose.
Runny, partially ripened cheeses like brie? Still a lot, but not as much.
The cheeses with the lowest lactose? Hard, long ripened cheeses like cheddar, parm, Gouda, etc.