May cheeses are now being made.
Cheese that is good ought not to be too hard or too soft, but betwixt both; it must be of good savour, not full of eyes, nor mites, nor maggots. Yet in High Germany the cheese which is full of maggots is called there the best cheese, and they will eat the maggots as fast as Englishmen do comfits.
Andrew Boorde Dietary of Health 1547
To make Whitsun cheese-cakes, take twelve pints of milk warm from the cow and turn it with a good spoonful of rennet. Break it well and put it into a large strainer, in which roll it up and down, that all the whey may run out. Then break the curds and wring it again, and more whey will come, and so break and wring till no more will come. Work the curds exceedingly with your hand in a tray, till they become a short uniform paste; then put to it the yolks of eight new laid eggs, two whites and a pound of butter. Work all this long together, for in the long working consisteth the making them good. Then season them to your taste with sugar finely beaten, and put in some cloves and mace in subtle powder; lay them thick in coffins of fine paste, and so bake them.
The Closet of Sir Kenelm Digby Opened 1669
Personally, reading this, I have no problem with being dairy intolerant.