Fortified soft ripened camembert cheeses were developed in this work by integrating certain bioactive compounds. The fat percentage in control cheeses was found to be around 22%, while in cheeses with bioactive substances was approx. 14 %. The protein content was stable for all the cheeses which was approx. 20%. However, the vitamin profile differed for all cheeses. Fortified cheeses were analyzed by nutritional profile, and by HPLC to check the detectability of bioactive substances. Fortified cheeses appear to be beneficial to consumers for up to 45 days after production. To reap the greatest health benefits, they should be consumed between days 21 and 45 of ripening.