Ann, I've not used them, but general wisdom is that the pH test strips will not be satisfactory. Not only is the reading approximate at best, based on the accuracy of your eye in matching colors, but also, I think you can only test whey, not curds -- and most often the time that it matters is when you have curds with little or no whey. For example, I have an Asiago now, made last night, pressed, finally put in the fridge because pH was dropping so slowly; now back out of the fridge and waiting for the pH to get to 5.3 or so before salting. No whey to test at this point, just the cheese itself.