I'm using Milwaukee MW102. It works fine in liquid, but because of the design of the probe, it doesn't work too well for a finished cheese. It has a liquid-filled bulb electrode.
It's a handheld portable with two probes, one for measuring the pH and the other for temperature. It has ATC (automatic temperature correction). It is easy to calibrate using 7.01 and 4.01 pH buffer solutions. I haven't actually timed it, but it seems like it takes about a half minute to get a reading. Sometimes I get a slightly different reading, as much as .1 different, if I take two readings in a row. A big drawback for me is that the temperature is displayed only in Celcius. It doesn't have a Fahrenheit read out.
There are probes made specifically for dairy. Milwaukee makes one. One of these days I'll get around to calling the manufacturer to see if their dairy probe will work with the MW102 meter.
Bottom line, I'm not necessarily recommending this meter, just providing information about it.