I'm love the last two posts. I am a newbie and would dearly love to completely jettison the whole idea of PH measurement. I have two cheese books and neither one mentions the idea of measuring PH. We've got enough anal retentive stuff to agonize over . . . with the type of metal out pots are made of, maintaining temperatures at specific levels for specific periods of time, gently washing, heating, rinsing and handling our curds, getting the right kind of press, made out of the correct type of material, aging in the right kind of environment at the right temperature at the correct humidity . . . . Enough already. I can't accommodate any more little details . . . . We're not scientists. I plan to leave PH totally off my radar scope. Thank you Alex and Karen.