The understanding of the of cheese ripening mechanisms is essential to the modern control of the different cheeses technologies. Although numerous works have been published on cheese microstructure description, relatively few works dealing with macrostructure description have been performed. Magnetic resonance imaging (MRI) technique offers many assets. One of them is obviously the possibility to non-invasively investigate the food product during its transformation. Thus it is possible to better understand and to quantify dynamic phenomena which characterised the process without any perturbation of the mechanisms involved. The aim of the study was to monitor the ripening of soft cheeses, and more specifically macro structural and morphological changes. MR images were acquired using a 0.2 Tesla MR scanner at 8°C. Two different pulse sequences were used: i) a standard spin echo sequence to produce proton density, T2 weighted and T1 weighted images and ii) a 3D gradient echo sequence. From 2D images, we quantified the rind formation, the growth of Penicillium camemberti. The acquisition of 3D images yielded information on the volume changes between day 2 and day 44 after making. To better understand the macro structural and morphological changes, we related the MRI information with the physico-chemical change occurred during the cheese ripening such as water loss.