What's the point of "cheese alternative" that has dairy in it?
Lactose intolerance (which is different from a milk allergy, which is a smaller group) comes in varying degrees, so this may be useful for people who can have a bit of lactose (who can process casein fine). 

For example, many lactose intolerant people (who often avoid dairy) can handle non-dairy creamer fine (and varying amounts of cheese), even though it has casein. Many cheese substitutes still do use casein. 

The parmesan adds glutemates to the mix, while casein gives a lot of structural properties to cheese (like melting ability for real cheese).