French camembert made from pasteTSized RGnmn, Soft cheese with at least 42% rock nose, one in Lactosefre "Lactosegenalt (47%), 19 At +4°C to +8°C at least usable bDiS, see page, Camembert with pasteurized milk, tait, To consume preferably before VOIF On the side, e 4C 321 001 3153126"826003" (250%)