I’ve bought a Hanna Checker pH tester and its calibration, buffering and storage solutions, and now I’m almost ready to start making cheese scientifically.  But I have 2 questions that I hope some of the experienced pH testers here can answer:
My tester doesn’t have ATC (automatic temp compensation); is there a formula I can use to get correct pH readings if I know what the meter says and know the cheese temperature?
Where could I find recipes for mozzarella, cheddar, colby, gouda and jack cheeses that include pH markers?
Any advice would be greatly appreciated.

Sorry, just found the recipes section; I see the pH markers for cheddar and gouda now but would still appreciate advice on colby and jack as well as temp compensation.

Also, is it important to rinse the electrode with *distilled* water after each use? The Hanna manual doesn’t suggest this, but the calibration and storage solutions (from better Grow Hydro) do advise using distilled water.

Very important to wash the probe, I just use tap water and then let is soak in the neutral solution.

I don’t know how scientifically accurate these are, but I’ve been using 5.85 for Colby prior to wash, and 5.0 for Jack prior to draining.  Hope you enjoy your meter as much as I’ve been enjoying mine.

Hanna
Accuracy:
  +/- 0.2 pH

Looks like mine just with another name printed on it.