The Camembert-type cheese was produced from milk in which complex between casein and whey protein is formed by heating at 87°C during 10 min. After cooling to 40°C, 0.35% yogurt culture, 400 mg/l CaCl₂, suspension of Penicillium candidum culture and rennet were added to milk. Cheese ripening occurred during 20 days in ripening room at 10°C and humidity of 90-95%.