Abstract: Monascus R-15 with high yield of red pigment and low content of citrinin was selected from monascus products.The objective of this study was to evaluate the effect of R-15 on the proteolysis and volatile of camembert imitation during the ripening period( 28 days). The moisture content of all the cheeses decreased and came to a stable value at the end of ripening time.p H increased at the beginning of the ripening period and then decreased.Moreover,p H of the rind part was significantly higher than the core of the cheeses( p < 0.05); As the ripening period was prolonged,camembert presented the higher value of p H4.6 ASN than monascus cheese; During the ripening period of 14 ~ 21 days,TCA- SN increased rapidly; About 35 kinds of volatile substances( including ketones,aldehydes,acids,alcohols and esters ect.) were produced by the monascus cheese and were quite different from the camembert.