The Extech 110 is capable of doing this. Merely get a sample of the curd/cheese and press it against the tip.
Now, it will only tell you the pH of the curd, or rind. Not the inside.
I think that there are specialized probes that can be used to puncture a wheel of cheese and tell you the internal pH.
Or one could use a trie to temporarily extract some cheese from inside the wheel.