Quality evaluation of cheese is an important aspect of modern day marketing as it ensures the health, safety, and acceptability of the product in the market. Researchers adopt various analytical techniques involving spectroscopy, chromatography, and sensory analysis for checking the performance regarding quality measurement of cheese. Most of these methodologies are generally based on the monitoring of physicochemical and sensory characteristics of the molecules they are made up of. Various techniques and their application in different types of cheese manufacturing along with the associated factors such as quality of raw material, and cheese ripening processes were thoroughly discussed in this chapter. Due to the increasing demand for cheese-based products in the current era, a systematic approach for quality measurement can ensure high standards of hygiene and can establish its potential to become one of the fastest growing industries in developing countries.