What N+ stands for in French and Dutch descriptions of a spread / cream cheese?
The edited question gives three numbers.

23.5 grams / 24.7% fat

This is the percentage of fat by weight.

V.G / M.G: 70%

M.G. is an abbreviation for  matières grasses (i.e. fat: think of foie gras!). I'd guess V.G. is the corresponding abbreviation in Dutch. Anyway, this refers to the percentage of the dry matter in the cheese that is fat. For instance the top line of the table in the second link shows that full-fat cream cheese is between 60% and 85% fat by this measure.

60+

I think this is simply a less precise version of the previous statistic, showing that the cheese is in the highest band for fat content.

Summary

100g of cheese has 35.3g of dry matter, of which 70%, or 24.7g, is fat.