Very true. The harder cheeses have very little lactose, and the softer cheese have more. When they make cheese, the curds separate from the whey. The whey is liquid, and has most of the lactose.

That depends on the cheese used on the topping. If it’s mozzarella I’m headed for a miserable time. Anything aged is OK: cheddar, swiss, aged gouda.

My personal experience is cooks love to use butter in everything, so I’m always wary.

That was strangely entertaining, was not planning on watching the whole thing. Her roommates probably hate her. Lol