Testing ph after brine

[paulabob]

I see this recommended, to test the pH of the cheese after you brine at the start of the aging process, but ...

that ruins the surface of the cheese. 

How do you fix that, if your probe has left a dent?  I suppose it doesn't matter for cheeses I'm just going to vacuum pack, but for non cheddar's, I like to age them a bit.

Any advice appreciated.