Abstract: In order to explore the possibilities of production of imitation camembert cheese, rennet casein as the source of proteins, inoculated mold starter, produced imitation camembert cheese through ripening was studied. And the cheese was carried out the analysis of sensory quality and physico-chemical properties during the period of ripening. The result indicated that there were no significant differences in evaluation scores of appearance, texture and flavor as well as the total scores between imitation camembert cheese and commercial camembert cheese ( p > 0.05) .During the period of ripening, NPN of imitation camembert cheese was significantly increased with increasing time of ripening ( p < 0.01) , but it’s hardness and shearing force were significantly decreased with increasing the time ( p < 0.01) .The result of electron microscope observation indicated that the structure changed from the relatively dense structure of the initial stage to the relatively macroporous net structure of medium stage. Finally, the structure became more slim, and its holes became larger, more sparse and inhomogenous, and formed fat groove shape.The research indicated that rennet casein could give us imitation camembert cheese production which was similar to traditional camembert cheese in sensory quality.