pH after make day

[cheesewhiz]

Howdy everyone,

I am wondering if any of y'all have much experience with taking pH after the make day, and if so, what is your expected range at/around D+10? Specifically for Stilton type cheese, but if you have any resources whatsoever I would be glad to learn them. I also posted under the Blue Cheese Adjunct but I figured I'd try to reach a wider audience..

TIA
Whizzo