Yes, right, Francois. I used it only in contrast that it is not straight classic meso, it's a crafted make to balance flavor formation and proteolysis with shelf life.
Arnaud, cam types run the gamut for culture, rennet pH, target pH, etc. There are traditional makes, solubilized, full stabilized, partial stabilized, UF, etc. The French have been very creative with the approaches. If you're really curious, I can post makes for all the variants (in several months, maybe August)