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Abstract. This study investigated the feasibility of NIR-HSI combined with chemometrics to monitor cheese maturation during the ripening process. Two batches of Camembert-style cheese samples (n=16) were obtained from Cooleeney Farm (Cooleeney, Moyne, Thurles, Co. Tipperary, Ireland). The cheese was ripened for 7 days at 13 °C. Subsequently, the cheese was packaged and half of each batch was stored at 4 °C and 8 °C respectively for further ripening for up to 37 days. Samples were scanned using a line scanning NIR-HSI system after 14, 21 30, and 37 days of ripening. For each sample, spectral data were acquired from 950-1664 nm at 7 nm increments. Principal component analysis (PCA), k-means and partial least squares discriminant analysis (PLS-DA) were used to monitor Camembert-style cheese maturation. This study demonstrated the potential of NIR-HSI to monitor cheese ripening process for the quality control purpose.