The enzyme probably refers to the enzyme used to make the cheese. To make the milk form curds, cheesemakers use an enzyme called rennet that traditionally comes from a young calf's stomach. Fun fact: I first learned this in the first Little House book when Ma makes cheese.
I got a case on amazon! I enjoy a bag occasionally, though not by themselves (too salty) but I will crumble some on top of egg salad or cottage cheese, or have a handful with some deli meat as a meal. I like the cheddar flavor the best, Tuscan herb the least.
