You need a flat probe for measuring cheese pH so the 500 won't work. The Extech PH100 (which I use) or the PH110 (with refillable electrode) are better bets for cheese pH. There are higher priced meters that do a better job, but the Extech is OK for the price. You really get what you pay for, so don't go with a cheap Hanna or similar meter.
I don't like multipurpose meters, so there are lots of simple solutions for salinity.