Just something that Kath C. left in my email and I thought it would interest
you.

This is just an observation from my cheese making experiences.  The whey is
the the fraction of the milk that contains all the milk sugars, and that's
where the carb count comes in for cheeses.  When I make my home-made
cheeses, I have noticed that some varieties have more amounts of whey left
at the end.  Specificaly, mozzerella, has a lot of whey left to toss. I
would wager it is one of the lower carb cheeses.  I know string
cheese(considered mozzerella) has 0 carbs listed on store bought brands, it
is so dry, it has virtually had all the whey pressed out. The softer cheeses
are where you get into more carbs, like cottage cheese, it has very little
whey left in the pot after I dip out the curds.  The harder and drier the
cheese, the better.  There is more protein, and less carbs per ounce in the
hard varieties like sharp cheddar, parmesan, romano, string cheese,
mozzerella........ IMHO