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A soft, French cheese made from cow's milk, originating from Auge, Normandy, France. It is covered with a white mould (Penicillium candidum or P. camembertii) which participates in the ripening process.

It contains 50% water and 25% fat (= ‘50% fat in dry matter’); a 30‐g portion is a rich source of vitamin B12; a source of protein, vitamins A, B2, and niacin; contains 8 g of fat, 100 mg of calcium, and 200 mg of sodium; supplies 90 kcal (370 kJ). Also made with ‘30% fat in dry matter’ (= 13% of total), ‘40’, ‘45’, and ‘60% fat in dry matter’ (= 18% of total).

Subjects: Medicine and Health.

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