I just opened a 4 1/2 month old colby that was one of the first cheeses I made with the aid of a pH meter. I was astounded by the result! The wheel was quite firm, very little by way of mechanical holes. The texture was quite “colby-like”, just the right moisture content, with that slightly sticky colby texture. And the taste was fantastic. I think it may even be the very best cheese I have ever eaten. So, my hot goes off to Dave, who was the one who talked me into going with the meter in the first place. I think it should be basic equipment for any cheese maker, right along with a press and cheese cloth. So, for those of you not yet using a meter - here’s my encouragement to you: DO IT!