Goat, feta and fresh mozzarella will be low in Lactose but not free of lactose like cheddar and Parmesan cheeses so they are considered okay on the low FODMAP diet but would keep the portions reasonable and titrate to your tolerance. Perhaps start with 1/4 cup.
Although I would love to give you individual diet recommendations…it’s best you work with a registered dietitian that is fully aware of your medical history and can provide you advice on diet changes beyond the low FODMAP diet.
I will mention, that some individuals have difficulty with dairy in general–beyond the lactose issue—it may be due to opiates in the dairy products that contribute to bloating, cramping and in some constipation.

I am in the middle of a bout of terrible bloating. Like Abigail, I have no toilet issues, just terrible abdominal distention. I did well all morning and afternoon, then bloated terribly after dinner. For breakfast I ate salmon sushi with pickled ginger, wasabi sauce, soy sauce, and rice. Then, for lunch I had about 1 cup of my homemade 2% fat yogurt, fermented for 24 hours as is recommended in the SCD diet for creating a lactose free yogurt (there are no lactose free yogurts to be bought at the markets where I live) with 1 cup of ripe cantaloupe and a sprinkling of fresh blueberries and raspberries. No bloat. Then, I bloated horribly after dinner. For dinner, I had rice and a Chipotle chicken recipe made with only Fodmap friendly ingredients and a 1/2 cup of lightly steamed green beans. I suspect the green beans were the culprit, since they were quite crunchy and therefore fibrous. I’m thinking of stopping all veggies until my gut recovers. What do you think?

Thanks, in advance.

Thanks.

Tania,
It depends on how you use this recipe but you could get about 6-8 servings as a salad and probably about 10-12 servings as a salsa. If adding to a pasta, I would cook about 1/2 a pound of pasta and mix it in for about 12 servings of pasta salad. These are rough estimates.