I've found that sheep cheese (good manchego) is okay in small amounts; goat cheese has never pleased me, but I haven't tried either one as fresh/pasteurized milk. (Technically lactose intolerant but better able to tolerate it than spouse or child! It's casein that vexes me.)
are you allergic to almond and vanilla themselves, or to the formulations used in extracts?
I don't know what the allergist's prick test uses--I mean, an extraction per se, but not necessarily the same prep that goes into bottles sold in the baking aisle. Vanilla as included in vegan and soy-free chocolate provokes rosacea. Almonds and almond butter provoke mild anaphylaxis--stronger rash, nasal drip, and thick tongue/throat; I haven't had cause to use almond extract recently, so I don't know whether the reaction would be the same. (I've done minor experimentation because few of my allergies are at the dangerous anaphylactic level, though they'd get there if I kept consuming relevant provocations. Like, I thought I could still have dim sum occasionally (soy/peanut and shrimp), and no, best not.)
somewhat tl;dr
are you allergic to almond and vanilla themselves, or to the formulations used in extracts?
I don't know what the allergist's prick test uses--I mean, an extraction per se, but not necessarily the same prep that goes into bottles sold in the baking aisle. Vanilla as included in vegan and soy-free chocolate provokes rosacea. Almonds and almond butter provoke mild anaphylaxis--stronger rash, nasal drip, and thick tongue/throat; I haven't had cause to use almond extract recently, so I don't know whether the reaction would be the same. (I've done minor experimentation because few of my allergies are at the dangerous anaphylactic level, though they'd get there if I kept consuming relevant provocations. Like, I thought I could still have dim sum occasionally (soy/peanut and shrimp), and no, best not.)