I'm always an advocate for baby steps, as I think going from zero to hero usually results in resentment and rebounding for many people. Everyone's different, and their drives are different, but majority of people end up with one of those two issues.
For those picky ones out there: I'm referring to the pastas, breads, potatoes, etc. that the OP mentioned as 'carbs' here, not ALL technical carbs.
As far as cheese goes, dude, the more restrictive you get the less you'll enjoy food and find devils in it everywhere you turn to... If it's a matter of losing weight, that's one thing, if you're just avoiding carbs for your blood sugars, I'd say cheeses are perfectly fine.
You might start by cutting your carb intake by the week (i.e. no carbs for snacks anymore on the first week, then none during lunch the second week, add breakfast the third week, etc.) until you end up with 1 meal a week (a dinner, a breakfast, an event's snacks, etc.) that allows carbs. Keep a food diary (easy to do with a pen and pencil at the table, or via emails/myfitnesspal if you're more on-the-go) that objectively demonstrates what you've actually eaten, and how you felt about the meal (still hungry? groggy? had a headache? felt fine?) at least to start with.
Having a meal plan helps a lot of people transition to various food lifestyles. Knowing what you're eating/cooking ahead of time and having it prepped already if not fully cooked and ready to re-heat. I super agree with the other poster that even type 1 diabetics need carbs, a very low carb diet is attainable. Counting the carbs is not difficult to do, and giving one some wiggle room every day really changes the whole game from super strict (probably fine in the short term at least) to sustainable (i.e. something you can realistically do the rest of your life).
I would suggest looking up simple recipes online for diabetics that have no/low carb meals that you really like and make a meal plan for the next month and see how it goes. I would also suggest keeping a stock of substitution items in the house--more friendly carbs for diabetics. For example, there are very low GI (glycemic index) pastas, breads, tortillas, cereals, etc. out there now, it truly is easier than ever to be diabetic. An 8 carb tortilla to wrap a sandwich around or a 10 carb cereal can sometimes make the difference between binging and not. There are even pastas made with 17-18 carbs a serving in them, do-able on a low carb diet if that's your big bang for the day.
A lot of people don't realize you subtract protein and fiber from those carb counts as well, you're not always getting the full carbs in each item you eat. My dad uses (begrudgingly) black bean pastas that only have 5 net carbs a serving--making spaghetti doable again when using those + zucchini noodles.
Creamy Chicken Vegetable Soup - Betty Rocker this is a soup made with a creamy texture nearly entirely out of a blender + vegetables. You might decide to have a soup and salad for the next 4 days for lunches or breakfasts. But let's say you're craving potato. Adding one potato to an entire pot of soup, blended up like that or simply boiled and chopped up into bite sized pieces to add in, could give you some of that potato fix without breaking the bank. The average potato has about 60 carbs in it, divided by 4 servings is only ~12 carbs a serving. Really not bad at all for getting some full potato flavor.. so you can play it either way.
If you're the type of person to fall a part from 20 carbs a day, you're likely to be the person to fall a part by cutting out all the carbs every day. Maybe not now. But when lots of events show up, and holidays, or life gets busy, those carbs become harder to avoid entirely. It doesn't seem very sustainable particularly if you are already missing bread like crazy and feel 20 carbs will open some magical floodgate. A low carb no-sugar-added bread like Eziekiel bread only has 14 carbs a slice in it, very do-able as a morning piece of toast with your eggs or as an open-faced sandwich.