Why should I avoid some cheeses, and not others?

Every type of cheese we test is made up differently with varying percentages of the different components which make up that cheese. For example, some cheeses contain more lactose, a-lactalbumin, beta-lactoglobulin, and casein, as well as protein and lipids (fats.) It depends on how the cheese is made up that may be causing the sensitivity, or, if you are aware that you have over consumed a particular type of cheese, then this may also be a reason why you are sensitive to that cheese.