Oxidation-reduction (redox) potential is a fundamental physicochemical property of cheese that partly determines its microenvironment both during manufacture and ripening. In this study, changes in redox potential (E-h), pH and temperature during the simulated cheesemaking of Cheddar, Gouda, Emmental and Camembert cheeses were determined. The E-h of milk decreased from +349 mV to +236 mV during pasteurization. E-h became negative during the whey drainage step of cheese manufacture except for Emmental that remained positive. The E-h of Cheddar, Gouda and Camembert decreased to -117 mV during the pressing stage while the E-h of Emmental reached +230 mV during the pressing step. Variations in redox potential may be attributed to both the cheesemaking protocol used and starter culture added. Monitoring of the redox potential throughout the cheesemaking could allow its better control and standardization. (C) 2012 Elsevier Ltd. All rights reserved.