I would get two of the local small (about 50g each) cured cheeses made out of goat and sheep milk a week and eat them, and was having trouble cutting down on blood sugar until I stopped doing it and that one change with all else being roughly the same consistently reduced the blood sugar level increases - since I have Type II Diabetes - between my "running days" (I run 10km twice a week, which by itself has a huge positive impact on it).

Around here there's also what we call "fresh cheese" (basically cheese that hasn't been cured) and I usually get a couple of those made of goat cheese and they don't seem to be a problem.

Of course, this is all a bit so-so and anecdotcal since its pretty hard to control all other variables plus blood sugar seems to also be affected what you consumed days before (I've seen blood sugar go up long after the last meal and during a fasting period - so supposedly not because of sugar intake or digestion - which I suspect is due to the sugar stored in the liver or maybe yet another unexpected methabolic pathway).

In my experience of trying to control blood sugar levels with food and exercise, it is exactly as you said: metabolism is crazy, crazy complicated :/