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Hello,

I am new to the forum (and all forums), and new-ish to cheese making. I have a couple of questions that I'm sure I can find help with here, but I'm not sure where to jump in. I've looked through other threads and haven't found exactly what I'm looking for. So my two questions are regarding ph metering and calcium chloride. Where do I go? Suggestions?

You can look at New England Cheese company.  CaCl amounts are rather standard thumb through their recipes and equipment.

Welcome to the forum.  Without specific questions it's had to tell where to point you.  If you are looking for info on recipes that include pH information, I came across this thread a few days ago:

https://cheeseforum.org/forum/index.php/topic,17254.msg131663.html#msg131663

Hopefully that worked.  I have not inserted hyperlinks in this forum engine before,