From reading other threads about measuring pH, it appears that a probe with a flat electrode is easier to use for cheese because you can stick it into the curd before and even during or after pressing. Also, it is most useful (potentially more accurate) if it has a resolution of 0.01 pH and an accuracy of ± 0.01 pH.
When I was looking for a meter, it seemed that the meters with a high degree of resolution and accuracy tended to have bulb type probes rather than flat electrodes.
