Surface mold-ripened cheeses undergo biochemical reactions during ripening that transform the curd from firm and chalky to soft and flowable over a short ripening period (3–12 wk). The degree and rate of softening varies depending on the procedure used for manufacture (lactic curd vs stabilized curd). The objective of this study was to objectively quantify the degree of paste stability for surface mold-ripened cheeses using a method that accounts for their heterogeneous consistency during maturation. In this study, 5 varieties of Camembert type cheese were manufactured using different cheese making procedures in triplicate and measured for composition. The paste displacement was quantitatively measured 35 and 50 d post manufacture. Cheese wheels (7 cm in diameter) were separated by a vertical cross sectional cut in the middle of the wheel. The initial temperature was 7°C at the start of the test. The paste displacement (flow) distance was measured at the furthest point it traveled away from the cheeses after 15, 30, 45, and 60 min. There were significant differences (P < 0.05) between the varieties, most notably between the lactic curd (furthest displacement), washed curd (middle displacement), and stabilized curd (least displacement) varieties. After 35 d of maturation and 60 min in to the test the lactic curd, washed curd, and stabilized curd traveled average distanced of 24 ± 3.4 mm, 7 ± 1 mm, and 3 ± 0.7 mm and after 50 d of maturation the distance traveled was 27 ± 1.9 mm, 19 ± 2.1 mm, and 4 ± 0.3 mm. An objective method for quantifying paste stability of non-homogeneous cheeses can help determine the level of paste stability in soft ripened cheeses, maturity of the cheese, as well as help cheese makers to optimize cheese recipes for customer requirements. Further investigation using various cheese wheel sizes will be necessary to verify this method is applicable to all cheese sizes.