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!

Got one!

Wish that the recipes in the books posted PH benchmarks for each step.  I try to use Peter Dixons levels as much as possible.

Cheers GCM.

Going to make my first blue this weekend.  A Fourme d Ambert.

Good to hear u had great results

Rich:

What kind of PH meter do you have, and where did you purchase it, please?

I started with a very low end meter, a Hanna Checker, recommended by Dave.  Its about $30, and you can get it online from several sources.  Just Google Hanna Checker and you’ll get there.  You’ll also need buffer solution, which may or may not come with it, depending on who you get it from.  You don’t have to get that model, but it seems to be a good starting point.