Goat cheese, like all dairy products, has some amount of lactose. Generally, cheese has a lower lactose content than the milk used to produce it. In the cheese-making process, lactose binds with whey, which is removed from the curds that become cheese.
As cheese ages, it loses additional whey through evaporation, lowering the lactose content further. Goat's milk has 4.1 grams of lactose per 100 grams of milk initially, 0.5 grams less than cow's milk. Human milk, by comparison, has 6.9 grams of lactose per 100 grams of milk.
Lactose intolerance is the body's inability to produce the enzyme lactase, which is needed to digest lactose. Aged cheese generally loses enough lactose during its production to render it acceptable for consumption by the lactose intolerant.