From what I have discovered from a year of LCing is that it is the fat content that mitigates the carb (and in the case of dairy, lactose) content. Higher fat tends to mean lower carbs (as with cream and milk). The soft cheeses (gouda, brie, camembert) tend to be higher in fat and lower in carbs. But we are talking minutia here (.3g for an ounce of gouda and .6g for an ounce of brick/cheddar).

Nat