Abstract: Monascus purpureus Went.is one of the primary strains which widely used in Sufu brewing.The objective of this study was to investigate the effect of Monascus purpureus Went. on physicochemical parameters of buffalo milk soft cheese during ripening.The results showed that, with the growth of Monascus and the extension of ripening time, there was a trend declined at the beginning and rose up in the late for the moisture of cheese, finally it maintained at 42%.The p H4.6 SN and 12% TCA SN of cheese was 35.8% and 33.5%, respectively. The hardness, elasticity and chewiness of cheese were decreased with the extension of ripening time. The best sensory quality of cheese was obtained at 25 th day during ripening and the Monacolin K content was 2.13 mg/100 g.