This study aimed to establish a consumer quality standard for Camembert-type cheeses, combining chemical analysis, sensory profile, CATA (Check-All-That-Apply), preference mapping and chemometrics. The cheeses were manufactured using three different cultures ('O' mesophilic homofermentative; 'T' thermophilic and 'LD' mesophilic heterofermentative) and assessed at different ripening times (14, 21 and 28 days). The results showed a clear separation between consumers, with a higher number preferring the LD-type cheeses. The use of different sensory methods clarifies the consumers' choice regarding the cheese, with CATA proving to be an effective, low-cost method for characterisation of the cheeses, with the cheese made with LD-type culture the most accepted. These results show that this methodology can be used to develop consumer acceptable products through the standardisation of the manufacturing protocol.