You are too kind! I am only playing with ideas put out by others!
That cheese has now been vacuum sealed. Even though it had a good knit, after about 2 weeks I could see some cracking in between the curds. The other option would have been bandage wrapping, but this works well for me.
For the pH meter, I use the Extech Exstik 100, and have been very satisfied with it. It periodically needs a thorough cleaning, which is documented somewhere here on the forum. If I feel like the numbers are not what I expected, I will clean it, soak it in 4.0 solution for as long as I have time for, and recalibrate and check again. Fortunately most of the time I do not have to do that!