Camembert is a bloomy rind cheese that can be produced by several different processes that involve altering starter culture, fermentation time and temperature, and curd handling to attain multiple varieties including the traditional lactic curd, rennet curd, and extended shelf life stabilized curd. The objective of this research was to compare different varieties of Camembert cheese and measure physicochemical characteristics of the cheeses. Multiple varieties of Camembert cheese were manufactured and analyzed for key compositional components including calcium, fat, protein, moisture, pH, sodium and color. Firmness of the paste was also analyzed using a TA.XT2i Texture Analyzer. The 2 most common varieties are rennet curd and stabilized curd. Rennet curd cheese is made using traditional mesophilic cultures and fermenting at 35°C for 180 min to a set pH of 6.20, while stabilized curd is made using thermophilic cultures fermenting at 40°C for 120 min to a set pH of 6.45. For these cheeses there were differences in both pH during ripening and firmness at the end of the initial ripening (d 14). Due to the lower initial pH, pH of the rennet curd variety (4.81 on d 1 to 7.37 on d 10) increased more than pH of the stabilized curd variety (5.20 on d 1 to 7.26 on d 10) The difference in firmness from the center of the paste (7.053 N) to the edge of the rind (3.833 N) for the rennet curd was significant (P = 0.032), while the firmness from the center of the paste (2.876 N) to the edge of the rind (2.434 N) for the stabilized curd was not significant (P = 0.281). Comparing the 2 cheese varieties, the difference in firmness of the paste center (P = 0.015) and rind (P = 0.016) were both significant. A characteristic with an insignificant difference (P = 0.126) was moisture (dry matter basis) for the rennet curd (60.4%) and stabilized curd (61.3%). It is interesting to note that although the cheeses were made by different methods, they ended up with same moisture content and final pH while having a significant difference in firmness. These findings allow us to compare the difference in Camembert cheese varieties based on the methods of manufacture.