Salting/Ash pH Goals

[beckyrobs]

Does anyone have records for what their typical pH/pH goals are for salt/ash for a pasteurized goat milk Valencay-style cheese? Not having any luck finding them in past posts.

[Bantams]

I think lactic cheeses usually bottom out on pH, so there really isn't much need to test. Just look for proper curd consistency and smell/taste. Lactic cheeses are very forgiving.