Ripening involves several microbiological , biochemical (glycolysis, proteolysis, lipolysis) and physico-chemical changes, the extent of which determine the flavor as well as body and texture of cheese. The biochemical pathway for primary alteration (metabolism of lipid, protein, residual lactose, lactate and citrate) and secondary alterations (metabolism of fatty acids and of amino acids) by the ripening agents such as microorganisms (non-starter lactic acid bacteria and secondary or adjunct cultures etc.), enzymes (lipoprotein lipase, rennet, bacterial enzyme etc.) under defined condition is still to be explored. Earlier this ripening process was carried out adopting traditional methods which was very time consuming and the control of processing conditions was also difficult. Nowadays, major revolution through modification of ripening conditions, addition of adjunct culture or use of biotechnology like genetic engineering etc are adopted to get cheese with fully developed characteristics within a short time span. Several novel detection techniques such as chromatographic method, spectroscopic method, e-nose, e-tongue etc. have been developed for quantification of the degree or extent of ripening, flavor and texture development. The biochemical alteration during ripening, biotechnological advancement for accelerated cheese ripening and the methods including novel detection techniques of measuring the degree of ripening are reviewed in this chapter.