Yep, that looks like it would guarantee some odd-shaped holes in the cheese if you apply it directly. However, it does say it is water proof, so I suppose you could press it in and see what sort of reading you get. Cleaning it, though, may be an issue.
There are a couple of other options that you might want to consider. I (and many others here) use the Extech 100, which runs around $100. It has basically a 1/2" diameter flat-tipped electrode; this does need to be pressed firmly against the curd, so if it is soft, it will sink in a bit, leaving a dimple. I don't worry about that if I anticipate additional flipping and pressing, but it is an issue if the cheese is at the end of its acidifying.
Another option would be something like the Hannah bluetooth meter, around $200. This has more of a pointed probe, so it is going to push into the curd -- leaving a small hole but not a large dimple, like the Extech. Those who use them seem to find the Hannah meters superb, but I have no first-hand experience with them.