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I am trying to establish a target acidity schedule for queso fresco and cannot find anything (these are the days I wish I made cheddar).   Interested in any data anyone has.  TA preferred, but really looking to see if anyone has any info.   Thanks!!!

Which variant? The ones here made in the US are generally 6.0 -6.2. Ones made in Mexico vary. Sometimes go as low at 5.0

I am interested in both.  Also would be interested in any insight you have into what is driving the regional variation.  Do you know what is the main differences in starter profile that are creating such a variance??