Focus on pH targets for cheeses that develop a fair amount of acidity in the vat (vs in the mold/press). Alpine and Grana cheeses have so little pH development in the vat that it's not really necessary to track. And lactic cheeses essentially bottom out acidity-wise, so you can usually just go off of curd texture and aroma.
Cheeses in the middle realm like Cheddar, Tomme, Gouda, etc are the ones you'll want to track. And mozz.